a) Bring a medium saucepan of water to the boil with 1/4 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Halve the green pepper, remove and discard the core. Chop into small chunks. d) Roughly chop the coriander (stalks and all). e) Drain and rinse the black beans in a colander.

a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, cover with a lid and set aside.

a) Meanwhile, heat a splash of oil in a large saucepan on medium-high heat. b) Add the red onion and cook, stirring occasionally until starting to soften, 2 mins. c) Add the pepper and cook, stirring occasionally, for another 3 mins.

a) Add the Mexican spice and tomato puree. Cook, stirring, for 1 min. b) Stir in the veg stock paste, finely chopped tomatoes, BBQ sauce and black beans. Add a pinch of sugar if you have some. c) Bring to the boil, 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, 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 drizzle of the zesty soured cream and a sprinkle of coriander. e) Finish with the lime wedges for squeezing over. Enjoy!