This nourishing rice bowl is topped with spicy black beans, sweetcorn, avocado and lime. It’s packed with fibre, counts as 4 of your 5-a-day and is low in saturated fat.
Prep:15 mins
Serves 4
250g easy-cook brown rice1 tbsp tomato purée1 tsp cumin seeds½ tsp hot chilli powder1 tsp vegetable bouillon powder (gluten-free, if needed)400g black beans, drained4 tomatoes, chopped1 small red onion, finely chopped, about 75g20g fresh coriander, chopped2 limes, juiced2 avocados2 x 198g cans sweetcorn
STEP 1Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.STEP 2Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.STEP 3Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.
