Latin Veggie Burrito Bowl

• 150 g Basmati rice
• 1 tsp Fine sea salt
• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 large Red pepper
• 1 small Jalapeno pepper
• 1 tsp Ground cumin
• ¼ tsp Black pepper
• 400 g Canned black beans
• 2 medium Tomato, ripe
• 1 medium Lime
• 15 g Fresh coriander
• 1 large Avocado, ripe but firm

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.5 tsp of the salt, bring to the boil, then cover and cook on low for 10 minutes. Remove from the heat and leave, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, slice the onion and pepper, and finely chop the jalapeno. Warm the olive oil in a large frying pan over medium-high heat, then sauté the onion and pepper for 6 to 8 minutes until softened and lightly browned. Stir in the cumin, remaining salt, and black pepper, and cook for 30 seconds until fragrant.
3. Drain and rinse the black beans in a colander, then add them to the pan with 2 tbsp water. Cook for 2 to 3 minutes, stirring, until the beans are hot and coated in the spiced oil. Taste and adjust seasoning if needed.
4. Dice the tomatoes and finely chop most of the coriander, reserving a little for serving. In a mixing bowl, combine the tomatoes with the juice of half the lime and a pinch of salt from the measured amount, then set aside. Slice the avocado and squeeze over the remaining lime juice to keep it bright.
5. Divide the rice between two bowls and spoon over the beans, peppers, and onions. Top with the tomato salsa and avocado, then scatter over the reserved coriander. Serve straight away with any extra lime squeezed over the top.

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