Fill and boil the kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 25 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will keep warm in the pan.

Peel and finely chop the red onion. Halve the red pepper, scoop out the seeds and white pith, then finely dice the pepper. Halve the cherry tomatoes. Warm a medium pan on a medium heat and add 1 tbsp oil and the red onion, red pepper and half the cherry tomatoes. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg have started to soften and pick up a little colour.

While the veg fry, finely zest 1 lime. Roughly chop the coriander leaves and stalks. Add the lime zest and half the coriander to the veg with 2 tsp Cajun seasoning and 1 tsp chilli spice blend (it’s hot, so use as much or as little as you prefer). Cook, stirring, for 1-2 mins.

Stir the black beans into the pan with the liquid from their tin. Cover, bring to the boil, then lower the heat and gently simmer for 10-15 mins, stirring, till the beans are soft and thickened. Taste and season.

Meanwhile, halve the avocado, scoop out the stone and scoop the flesh into a bowl. Use a fork or masher to roughly crush the avocado. Juice in half the zested lime and stir in a pinch of salt.

Fluff the rice with a fork and spoon into 2 warm bowls. Spoon over the black beans then top with the crushed avocado and the remaining cherry tomatoes and coriander to serve.