• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan. Add chicken-style stock powder and the butter and stir to combine. Cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken breast strips and 1/2 the mild Caribbean jerk seasoning until browned and cooked through, 3-4 minutes each side. Transfer to a bowl. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Add coconut milk and remaining jerk seasoning and simmer until slightly thickened, 2 minutes. • Return the chicken to the pan, then season with salt and pepper and stir to combine.

• Roughly chop baby spinach leaves. In a medium bowl, combine baby spinach, slaw mix and a drizzle of white wine vinegar and olive oil. • Divide rapid rice, creamy coconut Caribbean chicken and rainbow slaw between bowls. • Top with crushed peanuts and tear over herbs to serve. Enjoy!