Rice, Kidney Bean and Chorizo Burrito Bake

Meanwhile, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Heat a frying pan over medium heat and add the chorizo and the onion and cook, stirring regularly, until the onion has softened and the chorizo is crispy, 5 mins. Add the garlic to the onion and cook for a further 1 minute. Pour the water for the rice (see ingredients for amount) into the saucepan with the onion and garlic and bring to the boil. When boiling, add the stock paste, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins.

Zest and halve the lime. Put the soured cream in a bowl and stir in the lime zest. Season with salt and pepper and stir together. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks. Put the avocado into a bowl and squeeze over half the lime juice.

Drain and rinse the kidney beans in a colander. Roughly chop the coriander (stalks and all). Grate the cheese. Preheat your grill to high. Once the rice is cooked, stir through the kidney beans, remaining lime juice and half the coriander, then transfer to an ovenproof dish.

Add the roasted vegetables to the dish with the rice and gently combine everything together. Sprinkle over the grated cheese and pop the dish under your grill until the cheese is bubbling, 3-4 mins.

Remove from your grill and scatter over the avocado. Dollop the soured cream across the top and sprinkle with the remaining coriander. Share between your bowls. Enjoy!