Microwave the rice following packet directions. Preheat a grill
Heat the oil in a large ovenproof frying pan over medium-high heat. Add the rice, taco spice mix, beans, corn and tomato. Cook, tossing for 3 minutes, or until well combined.
Sprinkle with cheese and place under the grill for 2 minutes or until the cheese has melted.
Meanwhile, finely chop the coriander and cut the lime into wedges. Top the rice with avocado, coriander, sour cream, chilli sauce and corn chips. Serve with lime wedges.
