Step 1

Heat the olive oil in a large, deep pan that has a lid. Saute the onion for 2-3 minutes over medium heat, then stir in the sliced bell pepper and continue to cook for another 2-3 minutes.

Step 2

Add the garlic and green chilli, then cook for another minute until fragrant. Stir in the rice and toast it for 2-3 minutes, stirring continuously.

Step 3

Next, stir in the chipotle paste and continue to cook for 1-2 minutes, again stirring all the time.

Step 4

Add the stock, chopped tomatoes and sweetcorn and stir well to combine. Bring to a simmer, then lower the heat and put the lid on the pan. Cook for 15-20 minutes until the rice is cooked through and tender.

Step 5

Stir in the coriander, season to taste, and serve with lime wedges and extra chopped coriander, if you like.