Chicken, Black Bean & Roast Veggie Chilli

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, finely chop onion. Roughly chop cucumber and radish. Drain and rinse half the black beans. Cut chicken breast into 2cm chunks. • In a medium bowl, combine radish, cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste and set aside.

• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken with onion, tossing occasionally, until browned and cooked through, 5-6 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in vegetable stock powder, water (for the sauce) and black beans and cook until slightly reduced, 2-3 minutes.

• Stir roasted veggies through the chilli. Season with salt and pepper.