This hearty Mexican-flavoured chicken and rice bowl is packed full of beans and rice and complemented with freshness from lime, avocado and coriander.
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Ingredients
Method
1.Heat oil in a large deep frying pan over high heat. Cook onion and garlic, stirring, for 3 minutes or until soft. Add the chicken; cook, stirring for 5 minutes or until browned.
2.Add chorizo and capsicum; cook, stirring, for 3 minutes
or until browned. Stir in paste, oregano and spices; cook, stirring, for 2 minutes. Add stock, tomatoes and rice; bring to the boil. Reduce heat to low; simmer, covered, for 15 minutes or until liquid is absorbed. Stir in beans; season to taste.
3.Meanwhile, cook corn on a heated oiled grill plate (or grill or barbecue) over medium heat, turning occasionally, for 8 minutes or until charred. Cool slightly, then remove kernels from cob using a small sharp knife.
4.Divide mixture between serving bowls. Top with corn, chilli, coriander leaves and avocado. Serve with toasted tortillas and lime cheeks, if you like
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