Bring a pot of water to boil. Add the rice and bring to boil. Reduce to simmer and cook for 12 minutes.

Heat a frying pan. Once hot, add the beef and cook for 6 minutes, until brown.

Cut the pepper into slices. Drain and rinse the beans.

Add the pepper to the mince and cook for 2 minutes.

Stir in the Mexican spice, chopped tomatoes, garlic, onion, red wine vinegar, and beans.

Bring to a boil and then reduce heat. Cook for 10 minutes, until thickened.

Split the rice into two bowls. Top with the chilli and add a dollop of sour cream.