Boil a pot of water with ¼ tsp of salt for your rice. Wash the rice in a sieve under running water for a minute. Boil the rice for 25 mins then drain and put back in the pot. Cover with a tea towel and leave off the heat until ready to serve.

Peel and cut the onion lengthways through the root. Finely slice the onion into half moon shapes.

Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Once hot add the onion with ¼ tsp of salt and some pepper. Stir the onions and place a lid on the pan.

After 5 mins take the lid off the pan and add the cumin and tomato purée and stir everything together.

After 1 minute add the chopped tomatoes and turn the heat to medium. Tip: If you have any sugar in the cupboard add ½ tsp now.

Drain and rinse the kidney beans and the black beans. Add half a tin each of kidney beans and black beans to the pan. Add half the stock pot. Lastly add the chipotle paste - go carefully, it’s hot! Simmer on a low heat for 5-10 mins or until the rice is cooked.

Meanwhile, zest the lime and mix a pinch of the zest and a little squeeze of the juice into the crème fraîche. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.

Serve your chilli with the rice, a good dollop of crème fraîche and a big squeeze of fresh lime juice.