Mexican rice with black bean salad and pineapple salsa

1 In a small blender place the roughly chopped half onion and tomato, and garlic cloves. Blitz until coarsely chopped.

2 In a medium saucepan heat half of the oil over medium heat. Add onion mixture and cook, stirring, for 2 minutes until fragrant. Add rice and cook, stirring, for 30 seconds to 1 minute until slightly browned and the liquid absorbs. Add the stock, stir, and increase heat to bring to a boil. Cover, reduce heat to low and simmer for 8-12 minutes, until liquid is absorbed. Keep covered and remove from heat to rest.

3 While rice is cooking, in a small bowl combine remaining oil and juice of 1 lime to make dressing.

4 In a serving bowl combine radishes, cucumber, corn, beans, avocado and half of the coriander. Pour over dressing and toss well to coat.

5 In another bowl, gently combine capsicum, pineapple, chilli and mint with the remaining coriander and lime juice, the diced tomatoes and the finely chopped onion.

6 Divide rice among four plates. Top with black bean salad, pineapple salsa, a few tortilla chips, sour cream and chilli sauce, if using.