a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) 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) When hot, add the sausage meat and cook until browned, 3-4 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) Roughly chop the coriander (stalks and all).
c) Halve the chilli lengthways, deseed then thinly slice (see ingredients for amount).

a) Once browned, add Mexican style spice mix to the sausage meat 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 sauce and simmer until piping hot, 1 min.
b) Taste and add salt and pepper if needed. TIP: Add a splash of water if it's a little dry.

a) Fluff up the rice with a fork, then share between your bowls.
b) Spoon the chilli on top of the rice.
c) Finish with a dollop of creme fraiche and a sprinkle of coriander.
d) For those who like things extra hot, garnish with some chopped chilli. Enjoy!