Chilli con carne Beef Meatballs with Sweet Peppers & Black Beans

1. Boil the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until soft, then drain well. Place the cooked rice back into the pan, season with black pepper, cover with a lid and place to one side.
2. Meanwhile, trim and finely slice the spring onions, then halve, deseed and roughly chop the pepper. Pick the coriander, finely chopping the leaves and stalks.
3. Heat 1 tablespoon of olive oil in a saucepan over a medium heat, add the sliced spring onion, pepper and coriander stalks and fry for 4 to 5 minutes, until softened, stirring occasionally.
4. Meanwhile, place the minced beef into a mixing bowl, add the paprika, chilli powder and a good pinch of salt and pepper and mix together well. Using wet hands roll the mixture into 6 little balls.
5. Add the tomatoes to the saucepan along with ½ a tin’s worth of water, breaking the tomatoes up with a spoon as you mix.
6. Bring to the boil then drain and add the black beans.
7. Meanwhile, heat ½ a tablespoon of oil in a frying pan over a medium heat, add the meatballs and cumin seeds, then fry for 4 minutes, or until browned all over, stirring often.
8. Add the meatballs to the tomato sauce and cook for 6 to 8 minutes, or until the sauce is thick and the meatballs are cooked through, stirring occasionally.
9. Fold the chopped coriander leaves through the rice, then divide between your plates. Top each plate with the meatballs and beans, 1 tablespoon of yoghurt, and 1 wedge of lime for squeezing over.

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