Chilli con carne and rice

Instructions

1. Spray a large non-stick saucepan with low-calorie cooking spray and place over a high heat.
2. Add the beef and cook for 5 minutes, breaking up any lumps with a spoon, then drain off any fat.
3. Add the onion, peppers, garlic, chopped chilli, tomato purée, oregano, paprika, cumin and chilli powder to the pan, then reduce the heat to medium and cook for 5 minutes.
4. Add the beans, chopped tomatoes, stock cube and 300ml boiling water to the pan. Bring back to the boil over a high heat, then reduce the heat to low and simmer for 30 minutes.
5. Meanwhile, put the rice and turmeric in a pan and cook according to the pack instructions.
6. Drain well and stir in the coriander.
7. Serve the chilli with your favourite Speed veg or salad.