• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook over high heat until tender, 12 minutes. Drain and return to the saucepan. • Add vegetable stock powder and stir to combine.

• While the rice is cooking, grate carrot. Roughly chop tomato. Slice cucumber (see ingredients) into half-moons. Drain and rinse half the black beans. Discard any liquid from beef strips packaging. • In a medium bowl, add tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season, toss and set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and black beans until softened, 2-3 minutes. • Add tomato paste and Tex-Mex spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add mild chipotle sauce (see ingredients), the water and butter. Cook, stirring, until slightly thickened, 1-2 minutes. Season with salt and pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide rapid rice between bowls. Top with beef and Tex-Mex black beans. • Sprinkle over shredded Cheddar cheese. Serve with cucumber salsa and sour cream. Enjoy!