Mexican Chilli Sin Carne Bowl

Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium pot and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the zucchini and cook for a further 2 minutes. Add the Mexican spice mix and cook for 1 minute or until fragrant. Add the black beans, diced tomatoes and Tapatio hot sauce. Reduce the heat to medium-low and simmer for 10 minutes or until the sauce has thickened slightly.