Cut the bell peppers into fine strips and cook in olive oil with some garlic until soft. Stir in sugar and caramelize slightly, add vinegar and cover with water, simmer until syrupy, combine with the rice. In a separate bowl, mix together the crème fraise, chopped spring onion, juice and zest of lime. Prepare the chilli con carne; Sweat the chopped onion, carrot, garlic and celery in hot olive oil over moderate heat until soft. Increase the heat and add the meat together with the chilli, allow browning. Next, stir in the tomato paste and paprika and continue toasting the ingredients together. Pour in the tomato pulp and set to simmer until the mixture is fairly dry. Stir in the kidney beans and coriander and cook for a couple of minutes further.