•  Ingredients

• 1/2 cup rice
• 2 tsp oil
• 1 small onion, chopped
• 1 garlic clove, crushed (2 tsp. minced)
• 1 cup tomatoes, chopped (1 small can diced tomatoes)
• 1/4 small red onion, finely chopped
• 1/2 small avocado, sliced
• 1 tsp chili powder
• 1/2 can black beans, rinsed, drained
• 1/2 can corn, drained
• 1 tbsp fresh lime juice
• 1/2 cup feta, crumbled
• Lime wedges, to serve

Steps:

• Cook the rice in a large saucepan of boiling water for 20 minutes. Drain well, then spread onto a large tray and place into the fridge, uncovered, for 45 minutes to 1 hour.
• Heat the oil in a large frying pan over medium heat. Add the onion and cook for 4-5 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute.
• Add the rice and cook, stirring, for 2 minutes until fried. Add the beans and corn and continue cooking, stir often. Pour lime juice over and toss.
• Combine the tomatoes and onion and season to taste. Top with the tomato mixture, avocado, feta, and lime wedges.

475 calories per serve