Latin-Style Spicy Black Bean Rice Bowl with Avocado and Lime

• 150 g Long-grain white rice
• 1 ¼ tsp Fine sea salt
• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• ¾ tsp Chipotle powder
• 400 g Canned black beans
• 150 g Sweet corn kernels
• ¼ tsp Black pepper
• 1 medium Avocado, ripe but firm
• 1 medium Lime
• 10 g Fresh coriander

1. Rinse the rice in a colander 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. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, peel and finely chop the yellow onion. Warm the extra virgin olive oil in a large frying pan over a medium heat, then cook the onion with a pinch of the remaining salt for 6 to 8 minutes until soft and lightly golden. Crush in the garlic and cook for 1 minute more.
3. Stir in the ground cumin and chipotle powder and cook for 30 seconds until fragrant. Add the canned black beans (with their liquid) and 100 ml water, then simmer for 8 to 10 minutes, stirring occasionally, until thickened and glossy. Stir in the sweet corn kernels for the last 2 minutes to warm through, then season with the remaining salt and the black pepper.
4. Halve, stone and slice the avocado. Cut the lime into wedges and roughly chop the fresh coriander.
5. Divide the rice between two bowls and spoon the spicy beans and corn over the top. Finish with the avocado, a squeeze of lime, and the fresh coriander. Serve straight away while hot.

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