Chorizo Burrito Bowl

While the rice is cooking, drain the sweetcorn (see ingredients list). Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out!

While the corn is charring, finely chop the mild chorizo. Drain and rinse the red kidney beans (see ingredients list). Roughly chop the baby spinach leaves and tomato. Zest the lime to get a good pinch and slice into wedges. Roughly chop the coriander.

Heat a drizzle of olive oil to a medium-high heat with a drizzle of olive oil. Add the chorizo and cook until golden, 3-4 minutes. Add the Tex-Mex spice blend and red kidney beans, and cook, stirring, until fragrant, 1 minute. Add the enchilada sauce and cook until slightly thickened, 2-3 minutes.

While the chorizo is cooking, add the baby spinach, tomato, lime zest, a good squeeze of lime juice, 1/2 the coriander and a small drizzle of olive oil to the bowl with the charred corn. Add a pinch of pepper and toss to coat