Brazilian Black Bean & Rice Salad

Place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the basmati rice is soft. Drain. Transfer to a large bowl and stir through the butter and half of the coriander. Season to taste with salt and pepper.

Meanwhile, heat half of the olive oil in a medium frying pan. Add the red onion and cook for 3 minutes or until soft. Add the garlic and half of the long red chilli and cook for 1 minute, or until fragrant. Add the black beans and cook, stirring, for 1-2 minutes or until heated through. Transfer to the basmati rice with the cherry tomatoes. Season to taste with salt and pepper. Toss well.

In a small bowl combine the lime juice, remaining coriander, remaining long red chilli and the remaining olive oil.