1 medium red capsicum (bell pepper) (200g), sliced thickly
2 tablespoons tomato paste
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
2 cups (500ml) chicken stock
400 grams canned crushed tomatoes
1½ cups (300g) long grain white rice
400 g canned red kidney beans, drained, rinsed
1 corn cob (400g), husk and silk removed
1 long fresh red chilli, sliced
½ cup loosely packed fresh coriander (cilantro) leaves
1 medium avocado (250g), sliced
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.
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.
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.
Divide mixture between serving bowls. Top with corn, chilli, coriander leaves and avocado. Serve with toasted tortillas and lime cheeks, if you like