Wash hands with soap and water. Wash and dry the produce. Seed and chop the bell pepper. Peel and chop the onion. Cut the lime in half. Remove the stems from the cilantro and chop the leaves.

Cook the rice, either with a rice cooker or using the video instructions. To the cooked rice, stir in the juice of the lime and a handful of chopped cilantro. Season with salt to taste.

Meanwhile, heat a little oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spatula or wooden spoon. Stir in the taco seasoning and cook until browned and cooked through. Add the onion and bell pepper and cook until tender.

Stir in ¼ cup of tomato paste. Cook, stirring occasionally, until darkened slightly. Stir in the kidney beans and liquid from the can, and the broth. Stir and cook over medium high heat until slightly thickened.

Divide the rice and chili into four portions. Serve the chili either over the rice, or with the rice on the side. Top the chili with a spoonful of sour cream (if desired) and some of the remaining cilantro, if desired. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.