Step-by-Step Instructions

1. Boil water and prepare pans

   3 min

   Boil water in your kettle, and take out two large saucepans and a frying pan.

   Equipment: kettle, large saucepan, frying pan

2. Boil and steam brown rice

   20 min

   Add boiling water from the kettle to one of the saucepans, place it over medium-high heat, and bring it to a rolling boil. Add the brown basmati rice and boil uncovered for 18-20 minutes, until the rice is tender with a slight bite, then drain using a fine sieve. Return the rice to the pan, cover with a lid, and let it steam until the meal is ready.

   Equipment: large saucepan, fine sieve, lid

3. Simmer black beans and sauce

   7 min

   Place the other saucepan over a medium heat and add the frijole sauce and the whole tin of black beans . It is important to include the liquid from the tin, as it will add creaminess and a deep colour to the sauce. Bring to a simmer and cook for a further 5 minutes, until the sauce is slightly thickened.

   Equipment: large saucepan

4. Prep avocado, lime, and coriander

   5 min

   Peel, destone, and slice the avocado , then season with the juice of half a lime , salt, and pepper. Slice the remaining half of the lime into wedges. Finely chop half of the coriander including the stalks and pick the rest of the leaves for garnish.

   Equipment: knife, cutting board

5. Fry the sliced plantain

   6 min

   Place your frying pan over a medium heat and add a drizzle of olive oil. Peel and slice the plantain into 2cm-thick pieces, then add to the pan and fry on both sides until golden, about 2–3 minutes per side.

   Equipment: frying pan, knife, cutting board

6. Fluff and season rice

   2 min

   Before serving, fluff up the brown basmati rice with a fork. Stir in a squeeze of lime juice, finely chopped coriander in the rice and season with salt and pepper to taste.

   Equipment: fork

7. Assemble and serve bowls

   4 min

   Divide the rice between serving bowls and ladle over the frijole sauce . Add the sautéed plantain , sliced avocado , and pink pickled onions on the side, along with a dollop of feta drizzle . Finish with a scattering of fresh coriander leaves and a squeeze of fresh lime . Enjoy!

   Equipment: serving bowls, ladle