Chipotle Bean Chilli with Chorizo

a) When boiling, pour the water from your kettle into a large saucepan with 0.25 tsp salt on high heat.

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

c) When 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 large frying pan on medium-high heat (no oil).

b) Once hot, add the chorizo and fry until browned, 3-4 mins.

c) Add the Mexican style spice mix to the pan. Cook, stirring, for 1 min.

a) Stir in the veg stock paste, finely chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder). Stir through the sugar (see pantry for amount).

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, 2-3 mins.

b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.