Mexican rice with cilantro pesto and black beans

INGREDIENTS

150 g

(~ 2/3 cup) long-grain white rice

small clove garlic, (peeled)

1 tbsp

sunflower seeds ((or pine nuts))

1 1/2 tbsp

finely grated vegetarian parmesan-style cheese

Small bunch fresh coriander ((cilantro))

1 tbsp

extra virgin olive oil

2 tbsp

water

120 g

(~ 2/3 cup) cooked black beans (I used tinned)

1 tbsp

sunflower seeds ((or pine nuts))