Add the water into a saucepan and let it come to a boil, add the rice and cumin and let it cook on low until nice and tender, this will take about 25-30 minutes.
While the rice is cooking you can prepare the salsa. Cut of the corn kernels from the cob and roughly break them apart. Cut the avocado into small cubes and remove the pomegranate jewels from its shell. Add everything into a bowl. Then pour in the lime juice and add the chopped coriander, spring onion and salt. If you like it spicy you could also add some red chilli flakes here. Mix well and set aside for later.
When your rice has finished cooking let it rest for about 5 minutes, then stir in the coconut oil, lime juice, lime zest, coriander and salt. Mix until well combined. Plate your rice up on a plate and top with the salsa. I also added a drizzle of almond butter, however, you could also use tahini, cashew butter or just skip this step.
Recipe by at https://fannythefoodie.com/2016/08/21/coriander-lime-rice-rainbow-salsa/