• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice and vegetable stock powder, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam, so don't peak!

• Meanwhile, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of the white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled jalapeños (if using). In a small bowl, combine tomato salsa and jalapeños.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and black beans and cook, stirring, until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water (for the sauce) and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.

• Divide rice, fiery Mexican black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. • Top with light sour cream and volcano sauce to serve. Enjoy!