• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return to saucepan. Add vegetable stock powder and stir to combine.

While rice is cooking, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of the white wine vinegar and a drizzle of olive oil. Season and set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. Add carrot and black beans, and cook until softened, 2-3 minutes. • Add tomato paste, Tex-Mex spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add mild chipotle sauce (see ingredients), the water and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season. TIP: The spice blend and chipotle sauce are slightly spicy, add more or less to your taste!

• Divide rapid rice, Tex-Mex black beans and spinach salsa between bowls. • Sprinkle over shredded Cheddar cheese. Top with light sour cream to serve. Enjoy!