Beef Stir Fry Bowl with Black Beans and Rice

• 150 g Long-grain white rice
• 300 ml Water
• 1 medium Yellow onion
• 1 medium Red pepper
• 2 cloves Garlic
• 1 tbsp Olive oil
• 300 g Minced beef
• 1 ½ tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tbsp Tomato paste
• 240 g Canned black beans, drained weight
• 1 medium Lime
• 15 g Fresh coriander
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper

1. Rinse the rice until the water runs mostly clear, then tip into a saucepan with the water and 1/4 tsp of the fine sea salt. Bring to the boil, cover, and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, finely slice the onion, slice the red pepper, and finely chop the garlic. Zest the lime, then cut it in half and squeeze the juice. Roughly chop the fresh coriander.
3. Heat the olive oil in a wok or large frying pan over medium-high heat. Add the onion and red pepper with a pinch of the remaining salt and cook for 3 to 4 minutes until starting to soften and take on a little colour. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the minced beef and cook for 4 to 5 minutes, breaking it up with a wooden spoon, until browned and no longer pink. Stir in the ground cumin, smoked paprika, black pepper and the tomato paste, and cook for 1 minute to toast the spices. Add the black beans and 2 tbsp water, then cook for 2 minutes until the beans are hot and the sauce lightly coats the beef.
5. Take the pan off the heat and stir through most of the lime juice and zest, reserving a little to finish. Taste and season with the remaining fine sea salt if needed. Spoon the rice into bowls, top with the beef and beans, and finish with the coriander and the remaining lime.

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