Mexican Kidney Beans with Brown Rice, Guacamole & Grilled Corn - WB

Ingredients

• 1 red onion, finely chopped
• 2-3 cloves garlic, finely chopped
• 1 red or green capsicum, thinly sliced
• 1 heaped tsp dried oregano
• 1 heaped tsp ground cumin
• 1 heaped tsp smoked paprika
• 1 heaped tsp ground coriander
• 2 x 400g tins diced tomato
• 2 x 400g tins kidney beans, drained and rinsed
• Pinch sea salt
• Handful fresh coriander, roughly chopped
• Guacamole
• Cooked brown rice
• Grated cheese or sour cream
• Lime wedges, to serve
• 2 fresh corn cobs
• 1 tbsp extra-virgin olive oil
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp garlic powder
• 1 tsp oregano
• 1 lime