- dash olive oil
- 1 spring onion, thinly sliced
- ½ garlic clove, thinly sliced
- 1 tsp cumin seeds
- pinch dried chilli flakes
- 400g tin black beans, drained and rinsed
- 200ml/7fl oz veg stock (made from ½ stock cube or ½ tsp bouillion powder)
- 140g/5oz brown rice
- small handful fresh coriander, finely chopped
- 1 lime
- ½ red pepper, thinly sliced
- 2 small tomatoes, diced
- 198g tin sweetcorn, drained and rinsed
- ½ avocado, chopped, optional
- salt and freshly ground black pepper
- Heat the oil in a saucepan over a medium heat. Add the spring onion, garlic and spices and cook for 1–2 minutes, until fragrant. Add the beans and stock and bring to the boil. Reduce the heat and simmer with the lid off for 25 minutes, stirring occasionally.
- Meanwhile, cook the rice according to the packet instructions. Stir in the coriander and the juice of half the lime and season.
- Arrange the rice in the bottom of a bowl and top with the black beans, red pepper, tomatoes, sweetcorn and avocado, if using. Serve with a lime wedge on the side.