Cook the onion for 8-10 mins until soft, then remove from the pan.

2)Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly.

Roll mixture into 20 walnut-sized meatballs.

Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.

3)Meanwhile, cook the rice following pack instructions.

Return the onion to the pan, adding the tomatoes, as well as a can full of water.

Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through.

Season the meatballs, scatter with coriander and serve with the rice.