Heat the coconut oil in a large non-stick frying pan then add the spring onions and garlic and cook for 5 minutes.
2
Meanwhile prepare the rice according to packet instructions then drain.
3
Add to the pan along with the kidney beans, baby corn, cherry tomatoes, paprika, cumin, cinnamon, lime juice, chilli and seasoning and continue cooking and stirring for a further 10 minutes.
4
Meanwhile make the guacamole by mashing the avocado with the lime juice, chilli and seasoning.
5
Serve up the rice and bean mixture, spoon the guacamole on the side and garnish with fresh coriander.
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