a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

a) Meanwhile, pop a large frying pan on medium-high heat.

b) Once hot, add the tomato puree, kidney beans and all their liquid. 

c) Stir in the gochujang paste, veg stock paste and sugar (see pantry for amount). 

d) Bring to the boil, then simmer until thickened, 5-6 mins.

a) Meanwhile, grate the cheese.

b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) When the rice is cooked, drain in a sieve and pop back in the pan.

b) Cover with a lid and leave to the side until ready to serve.

a) Just before serving, stir the BBQ sauce, butter (see pantry for amount) and half the cheese into the beans. 

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if you feel it needs it.

a) Share the rice between your bowls and spoon over the BBQ beans. 

b) Serve with the remaining cheese and the crispy onions sprinkled on top.

Enjoy!