• Slice lemon into wedges. Drain and rinse red kidney beans. 
• Drain sweetcorn.
• Slice avocado in half and scoop out flesh. Thinly slice and place in a medium bowl. Squeeze lemon juice over avocado and season with salt and pepper to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sweetcorn and kidney beans until lightly browned and tender, 4-5 minutes.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Add tomato paste and Mexican fiesta spice blend and cook until fragrant, 1 minute.
• Stir in the water, vegetable stock powder and half the butter and simmer, until slightly reduced, 1-2 minutes. Season with pepper. 

• Microwave basmati rice until heated through, 2 minutes. Transfer to a medium heatproof bowl.

• To the bowl with rice, stir in baby spinach leaves and the remaining butter, until combined. Season to taste.
• Divide rice and kidney bean-corn mixture between bowls. Top with avocado, sour cream and shredded Cheddar cheese.
• Serve with any remaining lemon wedges. Enjoy!