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 and bring to the boil, then turn the heat right down. Gently simmer for 25 mins till all the water is absorbed.
While the rice cooks, scrub and coarsely grate the chioggia beetroot. Peel and thinly slice the red onion. Finely grate the zest from the lime and set aside. Juice the lime 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 marinade. Set aside.
Dice the tomatoes. 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 (this week’s chilli is HOT, so make sure you flick out the seeds and have a tiny taste. Half the chilli might be enough for you in this recipe). Finely chop the chilli. Drain and rinse the beans.
Warm a medium-sized 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 looking.
Stir in the garlic, lime 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. While the rice sits, 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 the avocado. Add 1 tbsp yogurt and a few coriander leaves to each bowl to serve.