• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Halve, peel and thinly slice the shallot.
• Drain and rinse the black beans in a sieve.

• Place a pan over medium-high heat with a drizzle of oil.
• Add the shallot and bell pepper. Cook until softened, 4-5 mins.
• Pop in the Mexican spice mix and fry for 1 min more.
• Next add the tomato paste, beans, muscat, ½ tsp sugar (per 2P) and 100ml water (per 2P).
• Cover and simmer for 4-5 mins. 

NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the veg.

• Meanwhile, trim and thinly slice the scallion.
• In a small bowl mix half the chipotle paste with the aioli. 

• Once the bell pepper has softened, remove the pan from the heat.
• Mix in the remaining chipotle paste and a knob of butter. 
• Add a splash of water if you feel the sauce needs loosening. Season to taste with salt, pepper and sugar. 
• Scatter over the cheese and keep the pan covered for 1-2 mins to allow the cheese to melt.

• Fluff up the rice with a fork and divide between bowls. 
• Top with cheesy Mexican spiced veg.
• Drizzle over the chipotle aioli and BBQ sauce.
• Finish with a scattering of sliced scallion.