Step 1Preheat oven to 180°C.
Step 2Spray a large saucepan with olive oil; set over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic, cumin and the paprika; cook, stirring, for 1 minute, or until fragrant. Add rice, tomatoes, capsicum, zucchini, corn, beans and 1 1/2 cups of water; bring the mixture to the boil.
Step 3Transfer the rice mixture to a 6-cup capacity ovenproof baking dish. Cover dish with foil. Bake for 40 minutes, or until liquid is absorbed and rice is just tender. Remove foil; sprinkle with cheese. Return to the oven for 5 minutes, or until cheese has melted.
Step 4Combine avocado and coriander in a bowl. Serve rice topped with avocado salsa.