Veggie Burrito Bowl

• 150 g Long-grain white rice
• 1 tsp Fine sea salt
• 400 g Canned black beans
• 150 g Sweet corn kernels
• 1 tbsp Olive oil
• 250 g Fresh onion and pepper mix
• 1 clove Garlic
• 1 tsp Ground cumin
• ¼ tsp Black pepper
• 1 piece Lime
• 120 g Salsa
• 1 piece Avocado, ripe but firm
• 10 g Fresh coriander

1. Cook the rice in salted boiling water until tender, about 12 minutes. Drain well, then return to the pan, cover, and leave to steam-dry for 5 minutes so it stays fluffy.
2. Tip the black beans into a colander, rinse, and drain well. Warm the beans and sweetcorn in a saucepan over a low heat for 3 to 4 minutes, stirring, until hot.
3. Heat the olive oil in a large frying pan over a medium-high heat. Add the onion and pepper mix and cook for 6 to 8 minutes until softened and lightly browned at the edges.
4. Finely grate in the garlic, then stir in the ground cumin and black pepper. Cook for 30 to 60 seconds until fragrant, then squeeze in half the lime and take off the heat.
5. Halve and stone the avocado, then slice the flesh. Roughly chop the coriander and cut the remaining lime into wedges.
6. Divide the rice between two bowls and top with the beans and sweetcorn, then the sautéed peppers. Spoon over the salsa, add the avocado, and finish with coriander and extra lime to squeeze over at the table.

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