Mexican corn and black bean rice with smashed avocado

Keep being adventurous with added spices and textures if you want to grow your very own little foodie.

MAKES 1 ADULT AND 1 CHILD PORTION

1 tbsp olive oil

1 red onion, finely chopped

1 clove garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

250g pouch of cooked brown or white rice

1 ripe beef tomato, diced

juice of 1 lime, plus slices of lime to serve (optional)

200g tinned black beans, drained and rinsed

80g tin of sweetcorn

small bunch of coriander, roughly chopped

1 small avocado, plus extra slices to serve (optional)

grated cheddar

dollop of yogurt, to serve

• Heat the oil in a nonstick frying pan over a medium heat, then add the onion, garlic, cumin and smoked paprika. Sauté for a couple of minutes until soft.
• Microwave the rice according to the packet instructions and add to the frying pan along with the remaining ingredients except the avocado, cheese and yogurt.
• Peel the avocado, remove the flesh, then mash with a fork in a small bowl.
• Serve the rice mixture with the avocado, a sprinkling of cheese and some yogurt. Add another few slices of avocado if you like.
• This will keep for up to two days covered in the fridge.