a) Boil a half-full kettle.

b) Pour the boiled water into a medium saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and set aside.

a) Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

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

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

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the onion and pepper to the pan and stir-fry until softened, 4-5 mins. Add the garlic and Mexican style spice mix and cook until fragrant, 1 min.

c) Stir in the kidney beans, chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

d) Bring to the boil, then lower the heat and simmer until thickened slightly, 4-5 mins.

a) Meanwhile, cut the lime into wedges.

b) Roughly chop the coriander (stalks and all).

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks.

c) Squeeze some lime juice over the avocado, then season with salt and pepper.

a) Once the sauce has thickened, stir the cooked rice through. Simmer until piping hot, 1-2 mins.

b) Stir through half the coriander. Add a squeeze of lime juice, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

a) Share the chilli non carne rice between your serving bowls.

b) Top with the avocado, soured cream and remaining coriander.

c) Serve the remaining lime wedges alongside for squeezing over.