Mexican chilli beef with beans and rice

Method

1. Put the rice in a heatproof bowl, add enough boiling water to cover it and leave it to soak until cool.

2. Meanwhile, heat 1 tablespoon of the oil in a large, heavy-based saucepan. Cook the beef in two batches until browned, then remove from pan.

3. Heat the remaining oil in the pan and cook the onion for 2 minutes, or until softened but not browned. Add the garlic and chilli and cook for 1 minute, then add the cumin, coriander, chilli powder and oregano and cook for 30 seconds. Return the beef to the pan and add the tomatoes, tomato paste and 250 ml (9 fl oz/1 cup) of the stock. Bring to the boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 1/2 hours, or until the beef is tender.

4. Drain the rice and stir it into the beef mixture along with the kidney beans and remaining stock. Bring the mixture to the boil, then reduce the heat and simmer, covered, for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Stir in the parsley and serve with the warmed tortillas and sour cream.