1: Heat oil in a large skillet over medium heat.
2: Add chopped onion and sauté until translucent.
3: Stir in the tomato purée, chili powder, salt, coriander powder, cumin powder, oregano, and ketchup.
4: Add cooked kidney beans, sweet corn, bell peppers, jalapeño, and black pepper.
5: Pour in water and mix well, allowing to simmer for a few minutes.
6: Add the cooked rice and gently mix until heated through.
7: Garnish with chopped cilantro before serving.
