Spicy Rice and Bean Stir-fry

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add chopped onion to the hot oil and stir-fry for 2-3 minutes until softened and translucent.

Add long grain rice to the skillet and stir continuously for 1-2 minutes to lightly toast the grains.

Sprinkle chili powder over the rice and stir well to distribute evenly, cooking for about 30 seconds until fragrant.

Pour boiling water carefully into the skillet, stirring once to combine with the rice mixture.

Reduce heat to low, cover the skillet with a lid, and simmer for 12-15 minutes until the rice absorbs most of the water and becomes tender.

Add chopped green bell pepper, drained canned corn, and drained canned red kidney beans to the rice, stirring gently to combine.

Cook uncovered for 2-3 minutes, stirring occasionally, until the vegetables are heated through and any remaining liquid has evaporated.

Remove from heat and fold in the chopped flat leaf parsley, adjusting seasoning to taste if desired.