Instructions

1. Finely dice the onion and peppers. Place them into a high-sided frying pan (with lid) with a glug of olive oil. Sweat with the lid on over a medium-low heat for 10 minutes, stirring regularly, until softened.
2. Add the minced garlic, cumin, paprika and oregano and cook for two minutes.
3. Tip the dry basmati rice into the pan and stir through the spices, onion and pepper.
4. Add the tomato paste to the vegetable stock and stir to combine. Then pour the stock into the pan with the rice and stir through. Bring to the boil, then turn the heat right down to low and place the lid on the pan. Cook for 15 minutes.
5. After this time the rice will have absorbed the stock. Tip the black beans, sweetcorn and water into the pan. Stir through and, leaving the lid off, turn up to medium. Don't do any more stirring, as we want to get a slightly crispy bottom on the rice. Cook for 10 minutes and preheat your oven grill while it is cooking.
6. Sprinkle the grated cheddar cheese and chopped red jalepenos over the top of the rice. Place under the grill for 5 minutes, then finish the dish with avocado chunks, dollops of sour cream and fresh coriander. Serve with tortilla chips for scooping!