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 for 12 mins.
c) Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve, peel and thinly slice the red onion.
b) Halve the pepper, remove and discard the core and seeds. Chop into small chunks.
c) Grate the cheese.
d) Drain and rinse the black beans in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Add the red onion and cook, stirring, for 2 mins.
c) Add the pepper and cook, stirring, for another 3 mins.

a) Add the smoked paprika, ground cumin, tomato puree and Worcester sauce. Cook for 30 secs.
b) Stir in the veg stock paste, finely chopped tomatoes and black beans.
c) Bring to the boil then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, pour the creme fraiche into a small bowl.
b) Grate in the lime zest and add a pinch of salt and pepper.
c) Mix together well.
d) Chop the lime into wedges.

a) Just before you are ready to serve, stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.
b) Fluff up the rice with a fork. Share between your bowls and top with the veggie stew, a drizzle of zesty creme fraiche and a sprinkle of cheese.
c) Finish with the lime wedges for squeezing over. Enjoy!