Mexican Burrito Bowl with Cilantro Lime Rice

Instructions:

1. Rinse the 270g of rice in a fine mesh strainer under cold water. Note: Do this for at least 60 seconds until the water runs clear.
2. Heat the 15ml of avocado oil in the pot over medium heat.
3. Toast the dry rice in the oil for 2 minutes until it smells slightly nutty and looks opaque.
4. Pour in the 530ml of water and 6g of sea salt. Bring to a boil, then immediately drop the heat to the lowest setting.
5. Cover and simmer for 15 minutes without lifting the lid. Note: Lifting the lid lets out the steam needed for fluffy grains.
6. Remove from heat and let it sit, covered, for 5 more minutes.
7. Fluff with a fork, then fold in the 15g of chopped cilantro, 30ml of lime juice, and 6g of lime zest until the aroma is bright and fresh.
8. Sauté the 0.5 yellow onion in a splash of oil in the skillet for 5 minutes until translucent and soft.
9. Stir in the 3 cloves of minced garlic, 2g of cumin, and 1g of smoked paprika. Cook for 60 seconds until the kitchen smells incredible.
10. Add the 800g of rinsed black beans and 120ml of vegetable broth. Simmer for 8-10 minutes until the liquid has reduced and the beans are velvety.
11. Scoop a generous base of rice into four bowls.
12. Top with the seasoned black beans, followed by the sliced avocado, corn, cherry tomatoes, and red onion.