Chipotle Beef & Black Bean Chilli

While the rice is cooking, roughly chop the tomato. Thinly slice the spring onion. Drain the sweetcorn. Drain and rinse the black beans (see ingredients list). Grate the zucchini.

In a small bowl, combine the tomato, spring onion, sweetcorn, white wine vinegar and a good drizzle of olive oil. Season to taste with salt and pepper and mix well.

When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add a drizzle of olive oil, the All-American spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes.

Add the black beans, zucchini, mild chipotle sauce and water (for the sauce) to the frying pan and stir to combine. Reduce the heat to medium-high and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.