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

• While the rice is cooking, grate carrot. Drain sweetcorn (see ingredients). 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.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. 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 beans) and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.

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