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Preheat the oven to 180°C fan-forced.
Rinse the rice well under running water, then transfer to a large baking dish, similar to what you’d cook a lasagne in.
Stir in the stock, olive oil, tomato, capsicum, onion, garlic, spices and dried oregano.
Add about 375g (1½ cups) of the passata and a generous pinch of salt and pepper, then gently stir to combine, ensuring that the veggies and spices are well distributed.
Taste the liquid to make sure you’ve added enough seasoning – it should taste quite salty.
Combine the refried beans with the remaining passata and 125ml (½ cup) of water.
Spoon the bean mixture over the uncooked rice mix and spread it out in an even layer, leaving a 1-2cm border around the edges.
Sprinkle over the cheese, then transfer to the oven and bake for 30-40 minutes, until the cheese is golden and the rice mix is bubbling up around the sides.
Test a grain of rice to ensure that it’s cooked through.
Meanwhile, to make the coriander salsa verde, combine all of the ingredients in a blender and blend on high speed until smooth, adding a splash of water, if necessary, to get the ingredients going.
Taste the salsa and adjust the seasoning to taste.
Serve the bake warm, alongside sour cream and/or guacamole, with the salsa verde drizzled over the top.