One-Pot Mexican-Style Meat-Free Mince Rice

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Peel and slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion and chopped pepper with a pinch of salt

Cook for 2 min or until starting to soften

Add your ground cumin, ground coriander, ground smoked paprika and chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant

Add your meat-free mince (remove the paper if required!) to the pan and cook for 3-4 min, breaking it up with a wooden spoon as you go

Sprinkle in your vegetable stock mix and add your tomato paste

Cook for a further 2 min or until the mince is browned all over

Add your basmati rice and give everything a good mix up

Add your chipotle paste (not a fan of spice? Just add a little!) and 350ml [450ml] [600ml] cold water to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-15 min or until all the water is absorbed and the rice cooked

Tip: Add a splash more water if it's looking a little dry!

Strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Drain and rinse your black beans

Once the rice is cooked, stir through the drained black beans and coriander stalks then cook for a further 2 min or until the beans are warmed through – this is your Mexican-style meat-free mince rice