a) Boil a full kettle.
b) Halve the pepper and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the kidney beans in a sieve.

a) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) When 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) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the pepper and stir-fry until softened, 3-4 mins.

a) Add the Mexican style spice mix and tomato puree to your pan. Cook, stirring, for 1 min.
b) Stir in the veg stock paste, finely chopped tomatoes, BBQ sauce and kidney beans. Add a pinch of sugar if you have any.
c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, put the soured cream into a small bowl.
b) Grate in the lime zest, mix well and season to taste with salt and pepper.
c) Chop the lime into wedges.

a) Stir the spinach through the chilli a handful at a time until wilted and piping hot, 2-3 mins.
b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.
c) Fluff up the rice with a fork, then serve in bowls topped with the veggie chilli.
d) Add a spoonful of the zesty soured cream and serve with the lime wedges for squeezing over. Enjoy!