a) Bring a medium saucepan of water to the boil with 1/4 tsp salt.
b) Halve the pepper, remove and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the kidney beans in a sieve.

a) When the water is boiling, add the rice and cook for 12 mins.
b) Once 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) When hot, add the pepper and cook, stirring occasionally, for 3 mins.

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

a) Meanwhile, put the creme fraiche 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 the chilli to taste with salt and pepper. Add a splash of water to loosen if you like.
c) Serve the rice in bowls topped with the veggie chilli.
d) Add a spoonful of the zesty creme fraiche and finish with the lime wedges for squeezing over. Enjoy!