Quick Louisiana Bean Chilli & Rapid Rice

Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.

While the rice is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, stirring, until softened, 4-5 minutes. Add the Louisiana spice blend, garlic paste and tomato paste and cook until fragrant, 1 minute. Add the red kidney beans, vegetable stock powder and water. Bring to the boil, then reduce the heat to medium and simmer, until slightly thickened, 2-3 minutes.

While the chilli is simmering, roughly chop the tomato and coriander. In a small bowl combine tomato, coriander and a drizzle of white wine vinegar. Season to taste.

Add the baby spinach leaves to the bean chilli and cook until just wilted, 1-2 minutes. Season to taste.