Burrito Bowl with Minced Beef, Black Beans and Guacamole

• 150 g Long-grain white rice
• 1 medium Lime
• 15 g Fresh coriander
• 1 small Red onion
• 2 medium Tomato, ripe
• 1 large Avocado, ripe
• 2 cloves Garlic
• 1 ½ tbsp Olive oil
• 300 g Minced beef
• 1 ½ tsp Ground cumin
• ½ tsp Hot chili powder
• 240 g Canned black beans
• 150 g Sweet corn kernels
• 80 g Sour cream
• 1 ¼ tsp Fine sea salt
• ¼ tsp Black pepper

1. Cook the rice in salted boiling water until tender, 10–12 minutes. Drain well, then return to the pan off the heat. Finely zest the lime, squeeze in half the juice, and stir through with half the coriander.
2. Make the pico de gallo: finely dice the red onion and tomatoes, then mix in a bowl with a pinch of salt, a little black pepper, and the remaining lime juice. Stir in a little of the remaining coriander and set aside to macerate while you cook the beef.
3. Make the guacamole: mash the avocado in a bowl, then stir in a pinch of salt, a little black pepper, and a little of the lime zest. Add a spoonful of the pico de gallo if you like, and keep the rest for serving.
4. Finely chop the garlic. Heat the olive oil in a large frying pan over medium-high heat, add the garlic for 30 seconds, then add the minced beef. Cook for 6–8 minutes, breaking it up, until browned and any liquid has evaporated.
5. Stir the ground cumin, hot chili powder, and a pinch of salt into the beef and cook for 1 minute until fragrant. Add the black beans and sweetcorn and cook for 3–4 minutes, stirring, until hot throughout. Taste and adjust seasoning.
6. Divide the coriander-lime rice between two bowls. Spoon over the spiced beef mixture, then add guacamole and pico de gallo. Finish each bowl with a spoon of sour cream and the remaining coriander.

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