Spicy Mexican Bean & Rice Casserole

1 tbsp olive oil

1 onion, chopped

1 red pepper, seeds removed and chopped

3 garlic cloves, chopped

2 x 400g cans chopped tomatoes ¼ cup preserved jelapeno chillies, or 3 fresh green chillies, deseeded and finely chopped 1 cup vegetable stock

Juice of 1 lime

1 cup Spekko Saman Brown Rice

3 cups cooked Crossbow red speckled beans

2 tsp chilli powder

1 tsp ground cumin

½ tsp paprika

¾ tsp salt

½ tsp black pepper

1 cup frozen or canned corn kernels

1 cup grated cheddar cheese Cup of chopped fresh coriander 2 spring onions, sliced

1 large avocado, sliced Grated mozzarella cheese for serving

Tortilla chips for serving

Heat the olive oil in a pot over medium-high heat. Add the onion and red pepper, and sauté until translucent. Cook until softened – about 3 minutes. Stir in the garlic and cook for 2 minutes.

Add the tomatoes and the juice, green chillies, stock, lime juice, brown rice, beans, chilli powder, cumin, paprika, salt, and pepper.

Stir until combined. Bring to boil. Cover, lower the heat and simmer slowly for about 40 to 50 minutes, adding more stock if needed.

Stir in the corn kernels, grated cheese, coriander and spring onions. Taste and season with additional salt and pepper, if necessary. Sprinkle with the mozzarella and serve with sliced avocados and tortilla chips.