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bean and tuna rice

How to Make the Perfect Black Bean and Tuna Rice Bowl

Black bean and tuna rice bowl with sweetcorn, peppers, spring onions, red onion, pickled jalapenos, and fresh coriander.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 1 cup White rice
  • 150g Sweetcorn
  • 150g Black beans
  • 100g Tinned tuna
  • 50g Pickled jalapenos (diced)
  • 1/2 Red pepper (diced)
  • 1/4 Red onion (diced)
  • 4 Spring onions (chopped)
  • Fresh coriander
  • Lime juice (couple of dashes)
  • 1 tbsp Olive oil
  • 1 tsp Chilli flakes

Instructions
 

  • Cook the rice according to the packet instructions (around 15-20 minutes), drain and set aside.
  • Meanwhile, add the sweetcorn and black beans to a small saucepan and add cold water until just covered. Heat on medium-low for 5-8 minutes until warmed through fully, but do not bring to the boil. Drain and set aside.
  • In a large mixing bowl, add the tuna, pickled jalapenos, red pepper, red onion, spring onions, fresh coriander, lime juice, olive oil and chilli flakes. Then, add the cooked rice, sweetcorn and black beans. Season with salt and pepper to taste and toss until well combined. Add to two serving bowls and enjoy.
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