a) Boil a full kettle.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

c) Drain and rinse the kidney beans in a sieve.

a) When boiling, pour the water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Add the Mexican style spice mix to your pan. Cook, stirring, for 1 min.

a) Stir in the veg stock paste, finely chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder). Add a pinch of sugar (if you have any).

b) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 2-3 mins.

b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.

a) Fluff up the rice with a fork, then serve in bowls topped with the chipotle bean chilli.

b) Top with the avocado slices and a spoonful of soured cream to finish.

Enjoy!