a) Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

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

a) When boiling, pour the water from your kettle into a large saucepan with 0.25 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 chorizo and pepper chunks and stir-fry until softened, 3-4 mins.

a) Stir in the veg stock paste, chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder) along with 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, 1-2 mins. Stir through the BBQ sauce.

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 BBQ chipotle chorizo chilli.

b) Add a spoonful of soured cream (see ingredients for amount) to finish. TIP: Keep the remaining soured cream for another recipe.

Enjoy!