Latin-Style Rice Meal Prep with Black Beans, Sweetcorn and Lime

• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 2 medium Tomato, ripe
• 180 g Long-grain white rice
• 450 ml Water
• 240 g Canned black beans
• 150 g Sweet corn kernels
• 1 piece Lime
• 10 g Fresh coriander
• 1 tsp Fine sea salt
• ¼ tsp Black pepper

1. Rinse the rice in a colander under cold water until the water runs mostly clear, then drain well. Dice the onion, finely chop the garlic, and dice the tomatoes. Zest the lime, then juice it; roughly chop the coriander and set it aside for serving.
2. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 5 minutes until softened. Stir in the garlic and cumin and cook for 30 seconds until fragrant.
3. Add the tomatoes and cook for 3 to 4 minutes until they start to break down and look saucy. Stir in the rice to coat in the tomato mixture. Add the water, remaining salt and the black pepper, then bring to the boil.
4. Reduce to a low simmer, cover, and cook for 12 minutes. Scatter over the black beans and sweetcorn, cover again, and cook for 5 to 7 minutes until the rice is tender and the liquid is absorbed. If the pot looks dry before the rice is tender, add a splash of water and continue cooking for a couple of minutes.
5. Take the pot off the heat and rest, covered, for 5 minutes. Fluff with a spoon, then stir through the lime zest and most of the lime juice. Taste and add a little more lime juice if you want it brighter.
6. Portion into containers and cool to room temperature before sealing. When serving, top with the fresh coriander. Eat warm or at room temperature.

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