Preheat an oven to 210C. Place a large shallow French oven pan or frying pan (that can go in the oven) over a medium/high heat and add 3 tbsp of the olive oil, onion, capsicums, garlic, and a good pinch of salt.
Cook, stirring often, for 4 minutes then add spice mix, tomato paste and rice and stir everything through, cooking for 1 more minute.
Add stock, bring to a simmer stirring so everything is evenly mixed then nestle in the mushrooms, cup side up, season with salt and pepper and drizzle with 2 tbsp of olive oil over the mushrooms. Cover with a lid and cook in the preheated oven for approx. 25- 30 minutes.
Combine the tomato, kidney beans with a little of the chopped coriander, season to taste and a squeeze of lime.
When the rice and mushrooms are cooked, let the pan sit for 5 minutes to rest then remove the lid and to serve, scatter the kidney bean mix and avocado over the rice and serve with the yoghurt.