Rinse the **brown rice** well. Place the rice and the **water (check ingredients list for the amount)** in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for **25-30 minutes**, or until the rice is soft and the water is absorbed. **TIP:** The absorption method is the best way to retain the nutrients in the rice!

While the rice is cooking, finely chop the **red onion**. Grate the **zucchini** and squeeze out any excess moisture with your hands. **TIP:** Squeezing out the moisture in the zucchini will stop the sauce from becoming watery in step 4. Drain and rinse the **red kidney beans**. Deseed and finely chop the **long red chilli (if using)**. **TIP:** Make sure you remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick.

Heat a **drizzle** of **olive oil** in a medium frying pan over a medium-high heat. Add the **red onion** and cook, stirring, for **3-4 minutes**, or until soft. Add the **zucchini** and cook for a further **2 minutes**.

Add the **mild Mexican spice blend** and **long red chilli (if using)** to the pan with the onion and cook for **1 minute**, or until fragrant. **TIP:** Some like it hot but if you don't, just hold back on the chilli. Stir through the **red kidney beans**, **diced tomatoes** and **salt (use suggested amount)** and reduce the heat to medium-low. Simmer for **10 minutes**, or until the sauce has thickened slightly.

Peel the **avocado** and dice into cubes. Pick the **coriander** leaves.

Divide the brown rice and Mexican chilli between bowls and top with the avocado. Sprinkle over the coriander.