Prep the veg and tins

Boil a kettle. Dice the red pepper, slice the spring onions, keeping the green tops separate, drain and rinse the black beans, and drain the sweetcorn.

Keeping the green spring onion tops back gives the finished bowls a fresher taste.

Brown the turkey

Heat 1 tbsp oil in a wide lidded pan over a medium-high heat if you have it. Add the turkey mince and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and no pink patches remain.

Build the smoky base

Add the red pepper and pale spring onion slices to the turkey. Cook for 3 minutes until the pepper starts to soften, then stir in the smoked paprika for 1 minute until fragrant.

Add the rice and sauce

Stir in the rice so it is coated in the smoky turkey mixture. Pour in the passata and 500ml boiling water, add a small pinch of salt and black pepper, then bring to a steady simmer.

Simmer until tender

Cover, reduce the heat to medium-low, and cook for 14 to 16 minutes, stirring once, until the rice is nearly tender and the sauce is mostly absorbed. Add a splash more hot water if it starts to catch.

Finish and serve

Stir in the black beans and sweetcorn. Cook uncovered for 4 to 5 minutes until everything is piping hot, the rice is tender, and the mixture looks glossy rather than soupy. Squeeze in half the lime, scatter over the cheddar, cover for 2 minutes until melted, then serve with the reserved green spring onion tops and lime wedges.