For the Chilli Con Carne
2 Tbsp olive oil
4 cloves garlic, chopped
1 red onion, diced
1 red pepper, diced
750 g beef mince
4 Tbsp tomato paste
400 g can chopped tomatoes in juice
410 g can red kidney beans, drained (or any other beans)
2 cups beef stock
Salt and pepper to taste

For the Tex Mex Spice Mix
1 tsp cayenne pepper
4 tsp paprika powder
5 tsp cumin powder
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano

For the Guacamole
2 ripe avocados, skin and stone removed, finely diced
1 red onion, finely diced
Juice of 1 lime
1 tomato, chopped
1 jalapeno, finely chopped
Handful of roughly chopped coriander
Salt to taste

For the Lime Rice
1 cup Spekko Long Grain Parboiled Rice
1 Tbsp butter, room temperature
1 lime, zest and juice
¼ cup chopped fresh coriander

To Serve
Fresh coriander
Lime wedges

1. Prepare the Tex Mex spice mix:
   Mix the cayenne pepper, paprika powder, cumin powder, garlic powder, onion powder, and dried oregano together in a small bowl. Set aside.

2. Make the chilli con carne:
   Heat the olive oil in a large pot over medium heat. Add the chopped garlic and diced onion and sauté for 1 minute. Add the diced red pepper and cook for an additional 2 minutes.
   Add the beef mince and cook, stirring occasionally, until browned. Stir in 1 tablespoon of the Tex Mex spice mix (add more to taste).
   Add the tomato paste, chopped tomatoes, kidney beans, and a pinch of salt and pepper. Cover the pot and simmer for 30 minutes, stirring occasionally. If needed, add more beef stock or water during the simmering process to reach your desired consistency. Adjust seasoning to taste.

3. Make the guacamole:
   In a medium bowl, combine the diced avocados, diced onion, lime juice, chopped tomato, and finely chopped jalapeno. Season with salt to taste and stir until well mixed.

4. Cook the rice:
   Cook the rice according to the package instructions. Once cooked, stir in the butter, lime zest, lime juice, and chopped coriander while the rice is still hot. Set aside.

Serve:
Serve the lime rice on plates, topped with the chilli con carne. Garnish with fresh coriander and lime wedges. Serve the guacamole on the side.