Step 1

Preheat oven to 200/180C fan-forced. Grease a 5cm-deep, 20.5cm x 26cm baking dish. Line base and sides with baking paper.

Step 2

Place stock, rice, tomato paste, chilli powder, cumin and oregano in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Cover. Simmer, without stirring, for 10 to 12 minutes or until liquid is absorbed and rice is just tender (do not overcook rice). Remove from heat. Set aside, partially covered, for 5 minutes.

Step 3

Add capsicum, corn, beans, chopped coriander and 1/2 cup cheddar to rice mixture. Season with salt and pepper and fold through egg. Spoon mixture into prepared dish. Level top with the back of a spoon. Sprinkle with remaining cheese. Bake for 35 to 40 minutes or until top is golden and slice is set. Stand for 5 minutes.

Step 4

Serve slice topped with avocado, sour cream and coriander sprigs.