a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once 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) While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Meanwhile, drain and rinse the black beans in a sieve.

b) Halve the chilli lengthways, deseed, then thinly slice (see ingredients for amount).

a) When the sausage meat is browned, add the Mexican style spice mix and cook for 1 min.

b) Stir in the chopped tomatoes, a pinch of sugar (if you have any) and the chicken stock paste.

c) Simmer until the mixture is thickened and the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

a) Stir the beans into the chilli and simmer until piping hot, 1 min.

b) Taste and add salt and pepper if needed. Add a splash of water if it's a little dry.

a) When ready, fluff up the rice with a fork, then share between your bowls.

b) Spoon the chilli on top of the rice and finish with a dollop of soured cream.

c) Sprinkle over the chopped chilli for those who'd like some more heat.

Enjoy!