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

• 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 white wine vinegar and a drizzle of olive oil. Season 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. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • 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 and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season. TIP: Chicken is cooked through when it is no longer pink inside.

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