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Heat 1 tbsp sunflower oil in a large, heavy-based saute pan over a medium-high heat.
Saute 2 garlic cloves, 1 medium onion and 100 grams carrot for two minutes.
Add 1 tsp whole cumin seeds and 1 tsp whole coriander seeds which have been toasted in a dry frying pan over a medium heat and ground in a mortar and pestle*, and 300 grams basmati rice and saute for five minutes, stirring frequently, until the rice is toasted and golden. (*Alternatively, use ready ground spices, but freshly toasted and ground tastes much better).
Add 1 tsp smoked paprika, 1 tbsp tomato puree, 1 tsp smoked Mexican chilli paste, 225 ml passata rustica and 400 ml vegetable stock. Bring to the boil and then reduce the heat to medium-low.
Add 200 grams sweetcorn, 100 grams red pepper, 400 grams tinned kidney beans and 80 grams frozen peas. Stir until combined and then pop the lid on and cook for 15-20 minutes, until the rice is cooked. Season to taste with smoked sea salt and freshly ground black pepper.
Remove from the heat and leave to sit for 10 minutes with the lid on, then fluff and serve garnished with fresh coriander leaves and finely sliced fresh red chilli.