• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.

• Meanwhile, roughly chop capsicum. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, soffritto mix and capsicum, breaking up with a spoon, until browned, 4-5 minutes. Add corn, stirring, until heated through, 1-2 minutes.

• Reduce heat to medium, add Mexican fiesta spice blend and tomato paste and cook, until fragrant, 1-2 minutes. • Add the water and butter and cook until slightly thickened, 1-2 minutes. • Remove pan from heat and stir in baby spinach leaves, until wilted, 1 minute. Season to taste.

• Divide rapid rice and Mexican plant-based mince between bowls. Dollop over light sour cream and sprinkle over Cheddar cheese to serve. Enjoy!