Spray a large frying pan with oil and sauté onion and garlic for three minutes over medium heat.
Add the yellow pepper and cook for another two minutes.
Stir in the spices, chopped tomatoes, tomato purée, and mixed beans.
Pour in 300ml of cold water and bring to a gentle simmer.
Season with salt and pepper and cook for 30 minutes until thick.
Boil the whole grain rice in a saucepan for 25 minutes or until tender.
Mix the chopped tomato, coriander, and spring onions in a bowl to make salsa.
Drain the rice and serve topped with the beans, salsa, yoghurt, and lime wedges.