a) Boil a full kettle.

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

c) Grate the cheese.

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) Once hot, 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). Stir through the sugar (see pantry for amount).

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 veggie chilli.

b) Add a spoonful of soured cream and sprinkle over the cheese to finish.

Enjoy!