Step 1

Heat the oil in a large saucepan over medium-high heat. Add the capsicum, chilli and garlic and cook, stirring, for 2 minutes or until tender.

Step 2

Add the cumin and cook, stirring, for 30 seconds or until aromatic. Add the corn, tomato and kidney beans and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.

Step 3

Divide the rice pilaf among serving bowls. Top with the spicy bean hotpot and a dollop of sour cream. Sprinkle with coriander sprigs and serve immediately.