Before you start, bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep onion, carrot and silverbeet.
Heat oil in a large pot on high heat. Cook onion, carrot, beef and salt for about 5 minutes, until browned. Add spices and stock powder and cook for a further 1 minutes, until fragrant.
Add silverbeet to chilli along with chilli beans, canned tomatoes and water measure. Bring to a gentle simmer and simmer for 5-6 minutes, until sauce has thickened.
Prep tomato and coriander.
Serve rice topped with chilli, tomato, coriander and sour cream. Add chilli flakes and sweet chilli sauce for adults.