• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Rinse and drain white rice. • Add rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.

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

• 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, then add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Divide rapid rice, Mexican black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. • Top with light sour cream and garnish with chilli flakes (if using) to serve. Enjoy!