• 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. Slice kernels off corn cob. Roughly chop baby spinach leaves. Drain and rinse black beans. • In a medium bowl, add corn, spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add carrot, 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), water, butter and cook, stirring until slightly thickened, 1-2 minutes. Season. TIP: The spice blend and chipotle sauce is slightly spicy, add more or less if this is to your taste!

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