• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, 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 into half-moons. Drain and rinse black beans. • 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 medium-high heat. 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, add mild chipotle sauce (see ingredients), the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season with salt and pepper.

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