Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

When the pan of water is boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on. Leave 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).

Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Once the oil is hot, add the onion along with a pinch of salt and pepper. Cook until the onion is soft, stirring occasionally, about 5 mins. Add the garlic and Mexican spice (use less spice if you don't like heat), stir and cook for 1 minute.

Add the tomato passata, water (see ingredients for amount), stock powder and kidney beans and red split lentils. Stir together, bring to the boil, then reduce the heat to medium, cover with a lid and simmer until the lentils are tender, about 20 mins. Stir every few mins to ensure the lentils aren't sticking to the bottom of the pan.

While the rice and chilli cook, zest and halve the lime. Chop the tomato into 2cm chunks and finely chop the coriander (stalks and all). Squeeze half the lime juice into a large bowl and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Stir together, then add the tomato and coriander. Mix together and leave to the side.

Once cooked, fluff up the rice with a fork and add the lime zest. Stir it in. Spoon into bowls, top with the lentil chilli and finish with the tomato and coriander salsa and a dollop of soured cream. Cut the remaining lime into wedges and serve alongside for anyone that likes things extra limey. Enjoy!