Mexican Veggie Burrito Bowl with Black Beans and Avocado

• 150 g Long-grain white rice
• 1 small Yellow onion
• 1 large Red pepper
• 2 cloves Garlic
• 2 tbsp Olive oil
• 200 g Sweet corn kernels
• 400 g Canned black beans
• 1 tsp Ground cumin
• ½ tsp Hot chili powder
• 1 ¼ tsp Fine sea salt
• 1 large Lime
• 15 g Fresh coriander
• 1 large Avocado, ripe but firm
• 120 g Sour cream

1. Rinse the rice in a colander until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on low for 12 minutes. Remove from the heat and leave, covered, for 10 minutes, then fluff with a fork.
2. Meanwhile, finely slice the onion, slice the red pepper, and crush the garlic. Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat, add the sweet corn kernels and cook for 6 to 8 minutes until lightly charred in places. Scrape into a bowl.
3. Add the remaining 1 tbsp olive oil to the pan, then cook the onion and red pepper with a pinch of the remaining salt for 6 to 8 minutes until softened and starting to colour. Stir in the garlic, ground cumin and hot chili powder and cook for 30 seconds until fragrant. Add the canned black beans (drained and rinsed) and a splash of water, then cook for 2 to 3 minutes until hot.
4. Finely chop most of the fresh coriander, reserving a little to finish. Zest the lime into a small bowl, then squeeze in the juice and whisk with 2 tbsp water and the remaining salt to make a bright dressing. Taste and adjust with a little more lime juice if you like it sharper.
5. Halve the avocado, remove the stone, and slice the flesh. Divide the rice between two bowls, then top with the beans and peppers, and the roasted sweetcorn. Spoon over the lime dressing, scatter with the chopped coriander, and finish each bowl with a generous spoonful of sour cream and the reserved coriander.

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