Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, add the brown rice, water and chicken stock pot and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice.

While the rice is cooking, cut the capsicum into 2cm strips. Cut the red onion (see ingredients) into 2cm wedges. Cut the zucchini into 1cm batons. Roughly chop the coriander. TIP: Cut the veggies to size so they cook in time.

Place the capsicum, onion and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

While the veggies are roasting, drain the sweetcorn. Finely chop the garlic. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 5-6 minutes. Reduce the heat to medium and add a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out!

SPICY! This spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine the pork strips and Mexican Fiesta spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. When the rice has 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork strips in batches, until browned and cooked through, 3-4 minutes.

Divide the brown rice between bowls. Top with the pork strips, roast veggies, garlic corn, Greek-style yoghurt, coriander and crumble over the fetta. Spoon over any pork resting juices.