Latin Black Bean Bowl with Rice, Avocado and Lime

• 150 g Long-grain white rice
• 400 g Canned black beans
• 165 g Canned corn
• 2 medium Tomato, ripe but firm
• 1 large Avocado, ripe
• 1 large Lime, juicy
• 10 g Fresh coriander
• 120 g Salsa
• 1 tbsp Olive oil
• 1 clove Garlic
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Fine sea salt
• ¼ tsp Black pepper
• 450 ml Water

1. Rinse the rice in a colander until the water runs mostly clear. Tip into a saucepan with 300 ml of the water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 10 minutes to steam.
2. Meanwhile, drain and rinse the black beans, and drain the sweetcorn. Finely grate the garlic, then warm the olive oil in a saucepan over a medium heat and cook the garlic for 30 seconds until fragrant. Stir in the cumin and smoked paprika for 20 seconds, then add the beans, sweetcorn and remaining 150 ml water; simmer for 6 to 8 minutes until hot and lightly saucy, seasoning with the remaining salt and the black pepper.
3. Dice the tomatoes and cut the avocado into chunks. Finely chop the coriander and cut the lime into wedges. Taste the beans and adjust with a squeeze of lime if you like it brighter.
4. Fluff the rice with a fork and divide between two bowls. Spoon the spiced beans and sweetcorn over the rice, then top with the tomato and avocado. Finish with coriander, a spoon of salsa, and serve with the remaining lime wedges for squeezing over.

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