Mexican Prawn Bowl with Rice, Black Beans and Lime

• 150 g Long-grain white rice
• 1 ½ tsp Fine sea salt
• 2 medium Tomato, ripe but firm
• 1 small Red onion
• 1 large Lime
• 15 g Fresh coriander
• 240 g Canned black beans
• 160 g Sweet corn kernels
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 tsp Ground Kashmiri chili
• 250 g Prawns, raw, peeled
• 1 medium Avocado, ripe

1. Cook the rice in a saucepan of salted boiling water until tender, 10–12 minutes. Drain well and cover to keep warm.
2. Meanwhile, make the salsa: dice the tomatoes and finely chop half the red onion. Finely chop a small handful of the coriander, squeeze over half the lime, add a pinch of the salt, and mix well.
3. Rinse and drain the black beans, then tip into a saucepan with the sweetcorn and a splash of water. Warm gently for 4–5 minutes, stirring, until hot; season with a pinch of the salt.
4. Slice the remaining red onion and finely chop the garlic. In a bowl, toss the prawns with the cumin, Kashmiri chilli, garlic, 1 tbsp of the olive oil, and a pinch of the salt.
5. Heat the remaining 1 tbsp olive oil in a large frying pan over a medium-high heat. Fry the prawns for 2–3 minutes, turning, until pink and just cooked through.
6. Halve, stone and slice the avocado, then roughly chop the remaining coriander. Divide the rice between two bowls, top with the beans and sweetcorn, then add the prawns and avocado; finish with the remaining lime squeezed over. Serve with the tomato salsa on the side.

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