Chicken Burrito Bowl with Rice, Black Beans and Avocado

• 160 g Long-grain white rice
• 1 ¼ tsp Fine sea salt
• 350 g Chicken thighs, boneless, skinless
• 2 tsp Ground cumin
• ¼ tsp Cayenne pepper
• ¼ tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 240 g Canned black beans
• 150 g Sweet corn kernels
• 200 g Cherry tomatoes
• 1 medium Avocado, ripe but firm
• 1 medium Lime
• 15 g Fresh coriander

1. Rinse the rice in a colander until the water runs mostly clear. Tip into a saucepan with 320 ml water and 0.75 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff with a fork.
2. While the rice cooks, pat the chicken dry and cut into bite-size pieces. Toss with the ground cumin, cayenne pepper, black pepper and the remaining 0.5 tsp fine sea salt. Heat 1 tbsp of the extra virgin olive oil in a large frying pan over medium-high heat.
3. Add the chicken and cook for 6 to 8 minutes, turning, until browned and cooked through. Tip onto a plate and keep warm. If the pan looks dry, add a splash of water to loosen any browned bits.
4. Drain and rinse the canned black beans, then add them to the same pan with the sweet corn kernels. Cook for 3 to 4 minutes, stirring, until hot. Remove from the heat.
5. Halve the cherry tomatoes and slice the avocado. Finely chop the fresh coriander. Zest the lime, then squeeze the juice into a mixing bowl.
6. Whisk the lime juice with the remaining 1 tbsp extra virgin olive oil and the lime zest, then stir in most of the coriander, reserving a little for the top. Divide the rice between two bowls and spoon over the chicken, beans and corn. Add the tomatoes and avocado, drizzle with the dressing, and finish with the reserved coriander.

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