• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop onion. Roughly chop tomato, herbs and pickled jalapeños (if using). • Drain and rinse sweetcorn (see ingredients) and black beans. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-4 minutes. • Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Add black beans and water (for the beans) and cook until slightly thickened, 2-3 minutes.

• In a medium bowl, combine charred corn, tomato, herbs and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide garlic rice, Tex-Mex black beans and corn salsa between bowls. • Top with sour cream, pickled jalapeños and corn chips to serve. Enjoy!