Cook the rice in a pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well. Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
Meanwhile, trim and finely slice the spring onions, then halve, deseed and roughly chop the pepper. Pick the coriander, finely chopping the leaves and stalks.
Heat 1 tablespoon of oil in a wide saucepan over a medium heat, add the sliced spring onion, pepper and coriander stalks and fry for 4 to 5 minutes, until softened, stirring occasionally.
Meanwhile, place the beef into a mixing bowl, add the paprika, chilli powder and a good pinch of salt and pepper and mix together well. Using wet hands, roll the mixture into 6 little balls.
Add the tomatoes to the saucepan along with ½ a tin’s worth of water, breaking the tomatoes up with a spoon as you go.
Bring to the boil then drain and add the black beans.
Preheat the grill to high. Prick the chillies and place on a baking tray under the hot grill for 10 minutes, or until blackened, turning often.
Meanwhile, heat ½ a tablespoon of oil in a frying pan over a medium heat, add the meatballs and cumin seeds, then fry for 4 minutes, or until browned all over, stirring often.
Add the meatballs to the tomato sauce and cook for 6 to 8 minutes, or until the sauce is thick and the meatballs are cooked through, stirring occasionally.
Fold the chopped coriander leaves through the rice, then divide between your plates. Top each with the meatballs and beans, 1 blackened chilli, 1 tablespoon of yoghurt, and 1 wedge of lime for squeezing over.