Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Lunch boxes with basmati rice, black beans, sweetcorn, cucumber, peppers, tomatoes, coriander, pumpkin seeds, and lime.
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Ingredients
lidded saucepan, large mixing bowl, small whisk, knife, chopping board, four lunch boxes
Method
Rinse the basmati rice, then cook in a lidded saucepan with 600ml water and a pinch of salt for 12 minutes. Take off the heat, leave covered for 5 minutes, then spread out to steam dry.
Drain and rinse the black beans, drain the sweetcorn if using tinned or defrost it under warm water if frozen, dice the cucumber and red pepper, halve the tomatoes, slice the spring onions, chop the coriander, and zest one lime.
Whisk 2 tablespoons olive oil with the lime zest, juice of both limes, ground cumin, a pinch of salt, and black pepper in a large bowl.
Add the warm rice to the dressing and toss for 1 minute so the grains take on the lime and cumin flavour.
Fold in the black beans, sweetcorn, cucumber, red pepper, tomatoes, spring onions, most of the coriander, and half the pumpkin seeds. Taste and add more salt, black pepper, or lime if needed.
Divide the rice salad between 4 lunch boxes or bowls, then top with the remaining pumpkin seeds and coriander.
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