In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the brown onion. Finely chop the garlic. Grate the carrot. Slice the corn kernels from the cob.

In a small bowl, combine the the tomato, coriander and white wine vinegar. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, grated carrot and corn until softened, 4-6 minutes.

SPICY! The Mexican Fiesta spice blend is a little spicy, add less if you're sensitive to heat! Add the quorn mince to the pan and cook, breaking up with a spoon, 2-3 minutes. Add the butter, garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the diced tomatoes and vegetable stock powder and allow to simmer, 1-2 minutes. Season to taste.

Roughly chop the tomato and coriander. Divide the rice between bowls and top with the chilli sin carne. Top with the shredded Cheddar cheese, scatter over the tomato and coriander salsa and serve with the sour cream.