Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and rinse. Tip the rice into a small pan. Add 300ml boiling water. Cover. Bring to the boil. Turn the heat right down. Simmer for 25 mins till all the water is absorbed.
While the rice cooks, scrub and coarsley grate the chioggia beetroot. Peel and thinly slice the red onion. Finely grate the zest from the orange and set aside. Juice the orange into a large bowl. Stir in 1 tbsp sugar and 1 tsp sea salt. Add the beets and red onion. Stir to coat in the orange marinade. Set aside.
Chop the tomatoes into small dice. Peel and finely chop the onion. Peel and grate or crush the garlic. Finely chop the coriander stalks (keep the leaves for later). Halve the chilli and flick out the seeds (the chillis this week are extra fiery). Finely chop it. Drain and rinse the beans.
Warm a pan for 1 min. Add ½ tbsp oil and the onion to the pan. Season with salt and pepper. Cook and stir for 5 mins till the onion is glossy.
Stir in the garlic, orange zest, coriander stalks and chilli. Add 1 tsp each cumin and smoked paprika. Stir in the beans and tomatoes. Cook over a low heat for 15 mins, stirring now and then, to warm the beans through and break the tomatoes down. Cover and set aside to keep warm.
The rice should have absorbed all the water by now. Take off the heat and set aside, lid on, for 5 mins to finish cooking the rice. Halve the avocado and discard the stone. Scoop out and dice the flesh.
Divide the rice between two warm bowls. Top with a tangle of the beetroot and onion pickle, the warm black beans and avocado. Add 1 tbsp yogurt and a few coriander leaves to each bowl to serve.