• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes.
• Drain and set aside.

• Meanwhile, finely chop cucumber and tomato. Slice lime into wedges.
• In a medium bowl, combine cucumber, tomato, a generous squeeze of lime juice and a drizzle of olive oil. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Remove pan from heat, add BBQ sauce, mild chipotle sauce, the honey, butter and a splash of water, and toss to coat. Season to taste.

• Divide rapid rice between bowls.
• Top with chipotle BBQ plant-based mince and cucumber salsa.
• Tear over coriander. Serve with remaining lime wedges. Enjoy!