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

• Meanwhile, slice capsicum into thin strips. • Thinly slice brown onion (see ingredients). • Drain sweetcorn.

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

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

• Roughly chop coriander.

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