1. In a large pan or work, add the oil on a medium to high heat and fry the onion and pepper for 5 mins. Stir in the mince and garlic and fry for another 5 mins. Tip in the tomatoes, red wine, chipotle paste and vegetable stock and give everything a good stir. Add the chilli powder, paprika and cumin, then season with salt & pepper and bring to the boil. Reduce the heat and simmer for 15 mins.

2. Meanwhile cook the rice according to instructions (this should take around 30 mins)

3. After the 15 mins are up, stir in the tomato puree and kidney beans into the chilli dish and continue to simmer until the rice is cooked.

4. Serve the rice in 4 separate bowls, followed by the chilli and cheese on top!