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

• Meanwhile, roughly chop capsicum. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, soffritto mix and capsicum, breaking up with a spoon, until browned, 4-5 minutes. Add corn, stirring, until heated through, 1-2 minutes.

• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Reduce heat to medium, then add Mexican Fiesta spice blend and tomato paste. Cook until fragrant, 1-2 minutes. • Add the water and butter and cook until slightly thickened, 1-2 minutes. • Remove pan from heat, then season with salt and pepper to taste.

• Divide rapid rice and Mexican plant-based mince between bowls. • Dollop over light sour cream and tear over coriander to serve. Enjoy!