1 Preheat the oven to 200°C/180°C fan/gas mark 6.
2 Heat the oil in a large lidded, oven-proof pan and cook the sliced onions with a pinch of salt for 6–8 minutes until soft and starting to caramelise.
3 Stir in the paprika for smokiness, along with the rest of the spices. Cook for 1 minute to release the flavours, then mix through the rice until coated in the spices.
4 Add the black beans for bulk followed by the passata and stock. Bring up to a simmer then season well, cover with a lid and transfer the pan to the preheated oven. Bake for 25–30 minutes, or until the rice is cooked.
5 Leave to stand for 10 minutes, then squeeze over the lime juice for zing.
Serve topped with the chopped red onion, avocado, tomatoes, coriander and jalapenos for bite.