a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

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

d) 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, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken and sliced pepper. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

d) Stir-fry until the chicken is browned all over and the pepper is softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Add the garlic, chipotle paste and tomato puree to the chicken. Stir-fry for 30 secs.

b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

a) Bring the fajita mixture to the boil, then lower the heat.

b) Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) Meanwhile, cut the tomato into 1cm chunks.

b) Pop the tomato chunks into a medium bowl with a drizzle of olive oil. Season with salt and pepper and mix together. 

a) When everything's ready, fluff the rice up with a fork.

b) Taste the chicken fajita mix, season with more salt and pepper if needed, then spoon over the rice.

c) Top with the tomato and a big dollop of soured cream.