a) Bring a large saucepan of water (see ingredients for amount) to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice, stir through 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 green pepper, remove and discard the core. Chop into small chunks. c) Grate the cheese. d) Drain and rinse the mixed beans.

a) Heat a splash 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 seconds. b) Stir in the veg stock paste, finely chopped tomatoes with onion and garlic, and the mixed beans. c) Bring to the boil then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, pour the soured cream 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 chilli one handful at a time until wilted, 2-3 mins. b) Fluff and share the rice between your bowls and top with the veggie stew, a drizzle of zesty soured cream and a sprinkle of cheese. c) Finish with the lime wedges for squeezing over. Enjoy!