Microwave the rice for 2 minutes, according to pack instructions.
Combine all ingredients with the rice. Divide the cheese and rice mixture between the tortillas, sprinkling one half of each tortilla evenly with the rice mix. Fold each tortilla in half and press down firmly. Stack the quesadillas on a plate and set aside.
Warm a large frying pan over medium heat until hot then brush the pan lightly with oil. Cook each quesadilla for 2 minutes on either side until lightly toasted. Repeat with the remaining quesadillas, brushing the pan with oil between batches.
Remove from the pan and cut each quesadilla into wedges, sprinkle with chopped coriander and serve immediately.