1. Soak the rice in water for 15-20 mins

2. Heat the oil in a large saucepan on a medium heat. Add the onion and jalapenos and cook for 2-3 mins. Add the garlic and cook for a further minute.

3. Add the sweet corn, pepper, ground cumin and the cayenne pepper and give everything a good mix. Transfer in the soaked rice followed by the tinned tomatoes and vegetable stock. Reduce the heat slightly and cook with the pan lid on for 10 mins. After the 10 mins are up, sprinkle in the salt & pepper and cook for a further 5 with the lid on. Reduce to a low heat and cook for another 5 mins with the pan lid off until the rice is soft.

4. Switch the heat off entirely and leave for 10 mins with the pan lid on.

5. Serve in two separate bowls.