One Pot Mexican Rice

• 2 tbsp extra virgin olive oil
• 500 g brown rice, COOKED
• 1 tbsp Mexican or fajita spice mix
• 0.5 cup coriander (cilantro), separate leaves and stalks, chop
• 1.5 cup frozen corn kernels
• 420 g black beans, drained rinsed
• 400 g diced tomato, tinned or fresh
• 100 g cherry tomatoes, quartered
• 1 avocado, sliced