Lightly heat up a little olive oil in a large pan and add the chopped onion, garlic and peppers. Lightly fry for about 3 minutes.
Add in the wholegrain rice along with the spices and salt. Thoroughly coat the rice with the oil and leave to cook for a few minutes.
Add in the tomato puree, mix thoroughly and leave to cook for 2 minutes.
Pour in your vegetable stock, beans and sweetcorn. Bring to the boil, then turn down the heat and simmer with a lid on for 25 to 30 minutes. Make sure the rice doesn't stick to the pan, so stir occasionally and add some extra stock or water if needed. Season to taste with more salt, if liked.
When the rice has fully cooked, turn off the heat and leave to stand for 5 minutes whilst you prepare your plate. Leaving it to stand also helps the rice soak up any left over stock, which leaves the rice fully cooked, moist and ready to eat!
Serve with gluten-free wraps, guacamole and salsa.
With the leftover beans, you can save them and use them for another recipe, or add them into a salad.