Step 1

Thinly slice the onion and chop the beans and chorizo into 1 cm pieces.

Step 2

Heat the olive oil in a large frying pan over a medium to high heat. Transfer the onion, beans and chorizo to the frying pan, then mince the garlic directly into the pan. Cook for 5 minutes, stirring occasionally. Meanwhile cook the microwave rice, according to packet directions, and set aside.

Step 3

Add the cumin, paprika, chili powder, rice, crushed tomatoes and corn to the frying pan and stir until well combined. Cook for 5 minutes until all the ingredients have warmed through and the tomatoes have reduced. While the ingredients are cooking pick ¼ cup of coriander leaves. When the rice is ready, stir through half the coriander. Divide the rice between two plates and top with the remaining coriander.