Fill your kettle and boil it. Rinse the rice under cold water then tip it into a small pan. Add a pinch of salt and pour in 300ml boiling water. Add a pinch of salt, pop a lid on the pan and bring it to the boil. Once it’s boiling, turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and leave the rice in it, with the lid on, for 5 mins to steam and finish cooking.

While the rice cooks, dice the tomatoes. Warm a wok or deep frying pan over a high heat for 1 min, then add ½ tbsp oil and the beef stir-fry strips. Stir from for 3 mins till the beef is browned all over. Lift it out of the pan and set aside on a plate.

Turn the heat down under the wok. Add another ½ tbsp oil to the wok and add the diced tomatoes. Fry, stirring often, for 2 mins till the tomatoes have softened.

While the tomatoes fry, halve the chilli and scrape out the seeds and white pith. Finely chop the chilli. Add to the tomatoes with 1 tsp each smoked paprika and ground cumin. Cook, stirring, for 1 min.

Tip the beef back into the pan. Add the kidney beans with the water from the tin. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and simmer the chilli for 10 mins.

Fluff the rice with a fork and divide between a couple of warm plates. Taste the chilli and add a pinch of salt if you think it needs it. Ladle the chilli on top of the rice and serve.