Boil 300ml water in the kettle. Heat a little oil in a lidded saucepan over medium high heat. Fry the pork mince, breaking it up with a spatula and stirring until it's crisp and brown (around 6-7 mins).

When the water has gone and the pork starts to crackle, turn the heat down to medium-low so that it doesn't burn and stir vigorously, scraping the pan until it's nice and brown. Next, add the Roasted Whole Spices and fry for 30 secs. Add the Smoky Chipotle Paste along with 1 tsp of sugar and 2 tbsps of water and mix it in.

Add the rice and stir fry for 1 min to coat the grains in the paste. Add the black beans. Add the Mexican Stock Pot to the pan and stir it in. Then pour in 300ml boiling water, and gently stir until the stock paste has fully dissolved. Then bring it back to the boil, turn the heat down to low, cover with a lid, and let it simmer for 10-12 mins or until the rice is tender.

While the rice cooks, peel and cut the apple (into cubes) and slice the spring onions (thinly).

When the rice is done, remove the lid and toss through the apple and spring onions, then serve immediately with some soured cream and a squeeze of lime on top (if using).