Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve, peel and thinly slice the red onion. Halve the green pepper, remove and discard the core. Chop into small chunks. Roughly chop the coriander (stalks and all), drain and rinse the mixed beans.

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

Add the smoked paprika, ground cumin, tomato puree and Worcester sauce. Cook for 30 seconds. Stir in the veg stock paste, finely chopped tomatoes with onion and garlic and mixed beans. Bring to the boil then lower the heat and simmer until thickened, 5-6 mins.

Meanwhile, pour the soured cream into a small bowl. Grate in the lime zest and add a pinch of salt and pepper. Mix together well. Chop the lime into wedges.

Just before you are ready to serve, stir the spinach into the chilli one handful at a time until wilted, 2-3 mins. Fluff and share the rice between your bowls and top with the veggie stew, a drizzle of lime soured cream and a sprinkle of coriander. Finish with the lime wedges for squeezing over. Enjoy!