Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and very gently simmer for 25 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and let the rice sit in it, lid on, for 5-10 mins to steam and finish cooking. The rice will keep warm in the pan.

While the rice cooks, peel and finely chop the onion. Halve the green pepper, scoop out the seeds and pith and roughly chop the pepper. Warm a medium pan on a medium-low heat for 1 min. Add the veg, 1 tbsp oil and a pinch of salt and pepper. Cook on a medium heat for 5 mins, stirring now and then.

While the veg fry, finely chop the chilli, flicking out the seeds and white bits if you prefer less heat (or leave them in for an extra kick). Peel and finely chop the garlic. Finely chop the coriander leaves and stalks.

Add the chilli, garlic, and half the coriander to the pan. Stir in 2 tsp Cajun seasoning. Tip in the tinned cherry tomatoes and the mixed beans, along with the liquid from the tin. Stir to mix.

Cover, bring to a simmer, then turn the heat down and cook for 15 mins, stirring occasionally, till the chilli has thickened. Taste it and add a pinch more salt or pepper if you think it needs it.

Fluff the rice with a fork and divide it between 2 warm plates or bowls. Spoon over the chunky bean chilli. Dollop over the soya yogurt and garnish with the remaining coriander to serve.