Spiced Beef and Kidney Bean Rice Skillet

Instructions

1. 1

   Rinse the 300 g rice under cold water until it runs clear. Put it in a saucepan with 600 ml water and 0.5 tsp salt, bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed and the grains are tender. Take it off the heat and let it stand, covered, for 5 minutes.

   ~20 min

   Why?
2. 2

   While step 1 cooks

   While the rice cooks, finely chop the chili, discarding the seeds if you want less heat. Drain the 400 g kidney beans in a colander.

   ~5 min

3. 3

   Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 500 g beef mince and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until it is browned and no pink remains.

   ~8 min

   Why?
4. 4

   Lower the heat to medium. Stir in the chopped chili, 1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp curry powder, 0.5 tsp turmeric, 0.25 tsp cinnamon, 1 tsp paprika, 1 tsp garlic powder and 1 tsp onion powder. Cook for 1 minute until the spices smell toasted and darken slightly.

   ~1 min

   Why? Chef's tip Technique
5. 5

   Add the drained kidney beans, 1 tsp salt and 0.5 tsp black pepper. Stir well, then simmer for 8 to 10 minutes until the sauce thickens and coats the beef. Taste and add the remaining 0.5 tsp salt if needed.

   ~10 min

   Why? Chef's tip Technique
6. 6

   Fluff the rice with a fork and divide it between four bowls. Spoon the beef and bean mixture over the rice. Top each bowl with sour cream and slices of avocado.

   ~6 min