Latin Tomato Rice Bowl

• 1 small Red onion
• 2 cloves Garlic
• 400 g Canned chopped tomatoes
• 180 g Long-grain white rice
• 450 ml Vegetable stock
• 400 g Canned black beans
• 15 g Fresh coriander
• 1 medium Lime

1. Finely dice the red onion and finely chop the garlic. Rinse the rice in a colander under cold water until the water runs mostly clear, then drain well.
2. Put the onion, garlic, chopped tomatoes, rice and vegetable stock into a saucepan and stir well. Bring to a gentle boil over medium heat.
3. Reduce to low, cover, and simmer for 15 minutes until the rice is tender and most of the liquid is absorbed. Take off the heat and leave covered for 10 minutes to steam until fluffy.
4. Meanwhile, drain and rinse the black beans, then add them to a small pan with a splash of vegetable stock taken from the measured amount if you like, or simply warm them gently with a spoonful of the tomato liquid from the pan. Heat for 3 to 5 minutes, stirring, until hot throughout.
5. Fluff the tomato rice with a fork and divide between bowls. Spoon the warm black beans over the top, scatter with fresh coriander, and finish with a squeeze of lime.

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