Fill your kettle and boil it. Rinse the rice well under cold water and tip it into a large pan. Add 550ml hot water from the kettle and a pinch of salt. Cover, bring to the boil and then turn the heat right down. Simmer very gently for 8-10 mins till all the water has been absorbed, then take off the heat and leave to steam, lid on, for 5-10 mins. The rice will finish cooking and become fluffy while it steams.

While the rice cooks, trim the roots and ragged greens from the spring onions. Roughly chop them. Halve the peppers and scoop out the seeds and white pith, then roughly chop them. Roughly chop the tomatoes. Set a medium pan on a medium heat and add 1 tbsp oil and the chopped veg. Season with a pinch of salt, pop a lid on and fry, stirring often, for 5 mins till the tomatoes are starting to become pulpy and break down.

While the veg fry, drain the black beans and rinse them with cold water. Finely chop the coriander stalks, setting the leaves aside for later. Finely grate the zest from 1 lime.

Tip the beans into the veg. Add the coriander stalks and lime zest, then add 1 tbsp chilli spice blend. Stir well to mix. Bring to the boil, pop the lid back on and then turn the heat down. Simmer for 8-10 mins, stirring occasionally, till the beans are tender.

While the beans simmer, halve the avocados and scoop out the stone with a spoon. Dice the flesh, discarding the skin, then tip into a bowl. Squeeze in the juice from the zested lime and season with a small pinch of salt. Gently stir to mix.

Fluff the rice with a fork and divide between four warm bowls. Spoon over the black beans and top with the diced avocado. Garnish with the coriander leaves and serve with wedges of the remaining lime on the side for squeezing.