Mexican Rainbow Rice Bowl

In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While the corn cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve. 

Zest and quarter the lime. Halve the baby plum tomatoes.

Once the corn has charred, remove from the heat. 

In a medium bowl, combine the charred corn, tomatoes, a pinch of sugar (if you have any), a drizzle of olive oil and a good squeeze of lime juice.

Season with salt and pepper, mix well together and set aside for later.

Return the (now empty) frying pan back to medium-high heat with a drizzle of oil. Once hot, add the black beans and garlic. Fry until fragrant, 1 min.

Roughly mash half the beans using a potato masher or the back of a fork. Stir in the chipotle, veg stock paste, sugar and water for the beans (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Once thickened, stir in the butter (see pantry for amount) and a squeeze of lime juice. Tast and season with salt, pepper and more lime juice if needed.