Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, slice the capsicum into thin strips. Thinly slice the brown onion (see ingredients). Drain the sweetcorn.

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Drain and rinse the black beans. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beans, stirring occasionally, until blistered, 3-4 minutes. Add the Mexican Fiesta spice blend, tomato paste, brown sugar and remaining butter and cook, stirring, until fragrant, 1 minute. Add a splash of water and cook until thickened, 1 minute. Transfer to a bowl. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the capsicum, corn and onion, tossing, until softened and browned, 5-6 minutes. Season with salt and pepper.

Roughly chop the coriander.

Divide the garlic rice between bowls. Top with the spiced black beans, veggies and shredded Cheddar cheese. Dollop over the tomato salsa and light sour cream. Garnish with the coriander to serve.