Mexican Fried Rice

1 cup brown rice

4 teaspoon olive oil

1 small brown onion, chopped

2 small red capsicum, deseeded, chopped

2 garlic clove, crushed

2 teaspoon Mexican chilli powder

400g can black beans, rinsed, drained

300g can corn kernels, drained

2 tablespoon fresh lime juice

200g grape tomatoes, chopped

1 red onion, finely chopped

1 avocado, quartered, sliced

120g feta, crumbled

Fresh coriander, to serve

Lime wedges, to serve

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.

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.

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.

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.