Cook the rice by following the instructions on the packet for best results. Remove when ready and place in a bowl until ready to dish.
While the rice is cooking, mix the coffee powder, fresh chopped red chilli and canola oil together and marinate the Fry’s Chinky Strips in the mixture for about 10 minutes
On a griddle pan, cook the Fry’s strips according to the instructions on the package and set aside.
In a large pan, prepare the spicy black beans by adding the oil, chopped onion and garlic, along with a pinch of salt to the pan. Saute for about 5-6 minutes, until softened and fragrant.
Add the can of tomatoes, chilli powder, dried oregano, smoked chilli powder, and ½ tablespoon of salt. Continue sautéing for another 3-5 minutes on a medium heat.
Now stir in the tomato paste and drained beans. Cook for a few more minutes until heated through. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
To char the sweetcorn, brush with canola oil, sprinkle with chilli flakes and coarse salt, and cook in a griddle pan on a high heat. When the outside gets slightly charred, remove from the heat and cut corn off the cob.
On the same griddle pan, add the halved pepper with some oil on the outside skin and cook until slightly charred on both sides. Slice into strips.
For the avocado-lime sauce: Mince garlic clove in a food processor. Add the avocado, lime juice, water, coriander and salt. Process until smooth. Taste and adjust seasoning as you like.
To serve: Place rice in a bowl, followed by the tomato bean mixture, corn, chunky strips, red pepper and then the salsa. Sprinkle with corn for colour and finally garnish with coriander.