Instructions

1. Finely chop the onion & garlic, then gently cook them in the oil until soft. Add the spices and stir for a couple of minutes.
2. Add the rice, combine well, then pour over the stock. Bring to the boil, cover, and cook over low heat for 10-15 minutes until the liquid has absorbed.
3. Take it off the heat and rest for 10 minutes - do not remove the lid.
4. Meanwhile, drain and rinse the beans and, after the resting time, mix with the rice.
5. Add the lime zest and the chopped coriander to the rice.
6. Serve immediately or let it cool.