a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook until tender, 12 mins. Drain in a sieve.

a) While the rice cooks, heat a splash of oil in a frying pan over medium-high heat.
b) When hot, add the sausage meat and cook until browned, 3-4 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw meat.

a) Meanwhile, drain and rinse the mixed beans.
b) Halve, peel and thinly slice the onion.
c)Roughly chop the coriander (stalks and all).
d) Halve the chilli lengthways, deseed then slice thinly. Peel and grate the garlic (or use a garlic press).

a) When the sausage meat is browned, drain and discard any excess fat. Stir in the onion and cook until softened, 4-5 mins. Add the garlic, Mexican style spice mix and cook for 1 min.
b) Stir in the chopped tomatoes, sugar (see ingredients for amount) 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) Share the rice between your bowls.
b) Spoon the chilli on top of the rice.
c) Finish with a dollop of soured cream, a sprinkle of coriander and for those who like things spicy, some green chilli. Enjoy!