Finely dice the onion.
Pop into a mixing bowl.
Next take half of the sachet mix of chilli con carne and add this to the mixing bowl. Add the minced beef. Mix the 3 ingredients well. Make the mixture into one ball, then create small meatballs.
Put to one side on a chopping board or plate.
Next with a glug of oil in the frying pan, on a medium to high heat, brown the meatballs. Remove and place on a plate.
Put the frying pan back on the heat, and then pour in the jar of Dolmio sauce, the kidney beans that have been drained from the tin and rinsed. Then the rest of the chilli con carne mix. Stir these up and allow the sauce to thicken on a low to medium heat.
Return the meatballs to the pan to thoroughly cook through. (I would say low heat, simmering for approx 20 minutes.)
Meanwhile put a pan of water on for the rice. To speed up the process, boil the kettle and use boiling water into the pan. Lightly salt the water. Add the rice to the boiling water (I allow 100g rice to one person, obviously if smaller people, alter the amount accordingly) and cook for the time suggested on the packaging.
Serve the meatballs on the bed of rice, and ideally with greens like broccoli on the side.