Mexican Burrito Bowl (Lime Rice with Black Beans and Salsa)

• 160 g Long-grain white rice
• 1 large Lime, juicy
• 1 small Red onion
• 2 medium Tomato, ripe but firm
• 15 g Fresh coriander
• 400 g Canned black beans
• 200 g Canned corn
• 1 tsp Ground cumin
• 1 tsp Mild chili powder
• 1 large Avocado, ripe
• 80 g Cheddar cheese
• 80 g Sour cream

1. Cook the rice in a saucepan of lightly salted boiling water for 10–12 minutes until tender. Drain well, then return to the pan off the heat. Finely zest the lime, squeeze the juice, and stir most of the zest and 1–2 tbsp juice through the rice.
2. Finely dice the red onion and tomatoes, then roughly chop the fresh coriander. In a mixing bowl, combine half the onion with the tomatoes, most of the coriander, and a squeeze of lime juice. Season to taste with a pinch of salt if you like, then set aside.
3. Drain and rinse the black beans, then drain the corn. Warm a frying pan over medium heat, add the beans and corn, and stir in the ground cumin and mild chilli powder. Cook for 4–6 minutes until hot, adding a splash of water if it looks dry.
4. Halve, stone and slice the avocado. Grate the Cheddar cheese. Stir the remaining lime zest into the sour cream, and add a little more lime juice if you want it sharper.
5. Divide the lime rice between two bowls. Spoon over the spiced beans and corn, then add the tomato salsa. Finish with the avocado, Cheddar, a dollop of sour cream, and the remaining coriander and onion.

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