Mexican Black Bean Fried Rice

While the rice is cooking, finely chop the garlic (or use a garlic press). Finely chop the carrot (unpeeled) and capsicum. Thinly slice the spring onion. Drain and rinse the black beans. Drain the sweetcorn. In a small bowl, combine the Greek yoghurt and mild chipotle sauce (see ingredients list).

Roughly chop the tomato and coriander. Slice the lime into wedges. In a bowl, combine the tomato, coriander and a squeeze of lime juice. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper.

In a large frying pan or wok, heat a drizzle of olive oil over a high heat. When the oil is hot, add the capsicum, carrot and sweetcorn and stir-fry until almost tender, 4-5 minutes. Add the black beans and stir-fry until softened, 2-3 minutes.

Add the garlic, Mexican fiesta spice blend and another drizzle of olive oil. Cook, tossing, until fragrant, 1 minute. Add the rice and cook, stirring, until tender, 2 minutes. Stir through the spring onion and season to taste with salt and pepper.