• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes.
• Add jasmine rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek! 

• Meanwhile, finely chop avocado and cucumber. 
• Thinly slice capsicum into strips.
• Drain and rinse black beans. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum and black beans, stirring, until softened, 5-7 minutes.

• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Add tomato paste, Mexican Fiesta spice blend and remaining garlic. Cook until fragrant, 1-2 minutes.
• Add the brown sugar and the water (for the sauce) and simmer until slightly thickened, 1-2 minutes. Stir to combine. Season with salt and pepper to taste. 

• In a medium bowl, combine avocado, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. 

• Divide garlic rice and picante bean chilli between bowls.
• Top with avocado salsa.
• Serve with plant-based mayo and tear over coriander to serve. Enjoy!