Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, drain and rinse the black beans in a sieve.

Grate the Cheddar cheese. 

Next, put a large saucepan on medium-high heat.

Stir in the chipotle paste (add less if you'd prefer things milder), tomato puree, black beans, chicken stock paste, honey and water for the sauce (see pantry for both amounts).

Once combined, stir in the diced chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Bring the stew to the boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 13-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the stew has finished simmering, mix the BBQ sauce and butter (see pantry for amount) into the pan until combined and melted.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat and taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the rice between your serving bowls. 

Top with the BBQ chicken one pot. 

Scatter over the cheese to finish. 

Enjoy!