Mexican Black Bean Bowl with Rice, Salsa and Avocado

• 150 g Basmati rice
• 350 ml Water
• 2 tbsp Olive oil
• 1 small Red onion
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 400 g Canned black beans
• 150 g Sweet corn kernels
• 2 medium Tomato, ripe but firm
• 1 large Lime
• 20 g Fresh coriander
• 1 medium Avocado, ripe
• 1 tsp Fine sea salt
• ¼ tsp Black pepper

1. Rinse the basmati rice in a colander until the water runs mostly clear. Tip into a saucepan with the water and 0.25 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, finely dice half the red onion and put it in a mixing bowl. Dice the tomatoes, chop most of the fresh coriander, and add both to the bowl. Squeeze in half the lime juice, add 1 tbsp olive oil and a pinch of salt, then toss and set aside.
3. Finely chop the remaining red onion and crush the garlic. Warm 1 tbsp olive oil in a frying pan over a medium heat, then cook the onion for 3 to 4 minutes until softened. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant.
4. Drain and rinse the canned black beans, then add them to the pan with the sweet corn kernels. Add 3 tbsp water, the remaining lime juice, the remaining salt and the black pepper, then simmer for 4 to 5 minutes until hot and lightly saucy. Taste and adjust with a little more salt if needed.
5. Halve, stone and dice the avocado. Divide the rice between two bowls, spoon over the spiced beans and corn, then top with the tomato salsa and avocado. Finish with the remaining coriander and a final squeeze of lime if you like.

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