Latin-Style Chicken Rice Bowl with Black Beans and Avocado

• 150 g Long-grain white rice
• 1 ¼ tsp Fine sea salt
• 350 g Chicken thighs, boneless, skinless
• 2 tsp Ground cumin
• ½ tsp Black pepper
• 2 cloves Garlic
• 2 medium Lime
• 2 tbsp Extra virgin olive oil
• 240 g Canned black beans
• 200 g Cherry tomatoes
• 1 large Avocado, ripe but firm
• 10 g Fresh coriander

1. Rinse the rice until the water runs mostly clear. Tip into a saucepan with 300 ml 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. Take off the heat and leave, covered, for 10 minutes to steam.
2. Meanwhile, pat the chicken thighs dry. In a bowl, mix the ground cumin, black pepper, the remaining fine sea salt, the garlic (finely grated or crushed), the juice of 1 lime, and 1 tbsp of the extra virgin olive oil. Add the chicken and turn to coat well.
3. Heat the remaining 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until deeply browned and cooked through. Transfer to a board and rest for 5 minutes.
4. While the chicken rests, drain and rinse the canned black beans, then add them to the same pan with a squeeze of lime and a splash of water. Warm for 2 to 3 minutes, scraping up any browned bits, until hot. Taste and season with a little more black pepper if you like.
5. Halve the cherry tomatoes. Halve, stone and slice the avocado, then cut the rested chicken into strips. Cut the remaining lime into wedges.
6. Fluff the rice and divide between two bowls. Top with the chicken, black beans, cherry tomatoes and avocado, then finish with fresh coriander and a final squeeze of lime. Serve straight away with extra lime wedges on the side.

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