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

a) Meanwhile, heat a splash of oil in a frying pan over medium-high heat. b) When hot, add the sausage meat and brown all over, 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) Roughly chop the coriander (stalks and all). c) Halve the chilli lengthways, deseed then slice thinly.

a) When the sausage meat is browned, add the Mexican spice mix and cook for 1 minute. b) Stir in the chopped tomatoes, a pinch of sugar 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 minute. b) Taste and add salt and pepper if necessary. c) Get ready to serve.

a) Share the rice between your bowls. b) Spoon the sauce 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!