• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins then remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and chop the onion into small pieces.
• Cut the tomato into 1cm chunks.
• Zest and quarter the lime.
• Drain and rinse the black beans.
• Halve the chilli and discard the core and seeds. Finely chop.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chilli (use less if you don't like spice), prawns and half the onion.
• Fry until the onion is softened and the prawns are fully cooked, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Season with salt and pepper.

NOTE: Adding chicken? Fry the chicken until browned, 6-8 mins, before adding the prawns.

• Meanwhile, roughly chop the coriander (stalks and all).
• To make the pico de gallo, mix tomato, coriander and remaining onion together in a bowl.
• Season to taste with salt, pepper and as much lime juice as you like.
• Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a tablespoon to scoop out the flesh.
• Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.

• Once the prawns are cooked, add the Mexican spice and chipotle paste to the pan along with the beans.
• Add a splash of water and cook for 2-3 mins more. 
• Season to taste with salt and pepper.

• Divide your lime rice between bowls.
• Top with spoonfuls of chipotle prawns and beans, avocado and pico de gallo.
• Finish with a squeeze of lime juice.
• Serve with any remaining lime wedges alongside.