a) Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Zest and cut the lime into wedges.

c) Drain and rinse the kidney beans in a sieve.

a) When boiling, pour the boiled water from your kettle into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the pepper chunks and stir-fry until softened, 3-4 mins.

a) Stir in the veg stock paste, chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder).

b) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the honey and butter (see pantry). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Add a good squeeze of lime juice.

c) Season to taste with salt and pepper and extra lime juice if needed. Add a splash of water to loosen if you'd like.

a) Fluff up the rice with a fork, then serve in bowls topped with the chipotle bean chilli.

b) Drizzle over the soured cream. Sprinkle the lime zest over the top to finish.