Healthy Mexican fried rice

SERVES 4 // Prep 1 hour 20 mins // Cook 40 mins INGREDIENTS 200g (1 cup) brown rice 1 tablespoon olive oil 1 brown onion, chopped 1 red capsicum, deseeded, chopped 2 garlic cloves, crushed 2 teaspoons Mexican chilli powder 400g can black beans, rinsed, drained 300g can corn kernels 2 tablespoons fresh lime juice 200g grape tomatoes, chopped 1/4 small red onion, finely chopped 1 small avocado, quartered, sliced 125g feta, crumbled Fresh coriander, to serve Lime wedges, to serve

METHOD Step 1

Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain well, then spread onto a large tray and place into the fridge, uncovered, for at least 1 hour.

Step 2

Heat the oil in a large frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes or until soft. Add the garlic and chilli powder and cook, stirring, for 30 seconds or until aromatic.

Step 3

Add the rice and cook, stirring, for 2 minutes until lightly fried and well combined with the onion mixture. Add the beans and corn and continue cooking, stirring often, until heated through. Pour lime juice over and toss to combine.

Step 4

Combine the tomatoes and onion and season to taste. Divide the rice mixture among serving bowls and top with the tomato mixture, avocado, feta, coriander and lime wedges. RECIPE Tracy Rutherford, taste.com.au PICTURE Jeremy Simons