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Oven to high grill.
Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
Heat a drizzle of oil in a large, oven-proof fry-pan on medium heat. Cook onion for 3-4 minutes, until golden.
Add carrot and courgette and cook a further 3-4 minutes, until soft. Add a tablespoon of water if vegetables start to stick.
Add chilli spice mix, chilli beans, canned tomatoes and corn and simmer for 5 minutes, until sauce has thickened slightly. Season with salt and pepper.
Sprinkle over grated cheese then place under oven grill for 1-2 minutes, until cheese is bubbling and golden.
Spoon ¾ cup cooked jasmine rice into each bowl or plate. Spoon over cheesy veggie chilli and top with a dollop of sour cream and a sprinkle of parsley.