Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan and add a pinch of salt. Pour in 200ml boiling water. Cover, bring to the boil then turn the heat right down. Very gently simmer for 25 mins till the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, lid on, for 5-10 mins.

While the rice simmers, peel and finely chop the onion. Put a pan on a medium heat. Add ½ tbsp oil and add the onion with a pinch of salt and pepper. Cook, stirring every so often, for 5 mins.

While the onion cooks, halve the green pepper, scoop out the seeds and white pith, and chop the pepper. Trim and finely slice the celery stick. Roughly chop the tomatoes. Add the pepper, celery and tomatoes to the onion. Cook, stirring now and then, for 5 mins till the veg start to look glossy and the tomatoes are pulpy.

Peel and grate or crush the garlic. Finely chop the coriander stalks, setting the leaves aside for later.

Stir the garlic into the pan along with 1-2 tsp chilli spice blend (it’s hot, so use as much or as little as you prefer). Cook and stir for 1 min till the pan smells aromatic.

Drain the butter beans and cannellini beans and add them to the pan. Pour in 250ml hot water from the kettle. Cover, turn up the heat and bring to the boil. Once the chilli is boiling, turn the heat down a little and simmer for 15 mins till the beans are tender.

Roughly chop the coriander leaves. Taste the chilli and add a pinch more salt or pepper if you think it needs it.

Fluff the rice with a fork and divide it between a couple of bowls. Ladle the chilli over the top. Garnish with the chopped coriander and dust over a little extra chilli spice blend to serve.