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Heat the oil in a large saucepan and add the chicken. Stir for 5 minutes, until coloured all over.
Add the garlic, peppers, cumin, chilli, paprika, continue to stir for a further 1-2 minutes just until everything is well coated in the spices.
Add the rice, passata, stock, black beans and salt and pepper and bring to a simmer. Pop the lid on the cook for 15-20 minutes until the rice has absorbed the stock and is cooked. (See notes below.)
Stir in the sweetcorn and heat through for 4-5 minutes.
Add the cheese and pop the pan under the grill for about 5 minutes until it's melted. Sprinkle over spring onion if using, and serve.