Mexican rice bowl

SERVES 4 PREP AND COOK TIME 35 MINUTES

2 tablespoons extra virgin olive oil 1 small (100g) red onion, sliced 2 cloves garlic, crushed

500g chicken thigh fillets, chopped 1 (120g) cured chorizo sausage, sliced 1 medium (200g) red capsicum, 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

400g canned crushed tomatoes 1½ cups (300g) long grain white rice 400g canned red kidney beans, drained, rinsed

1 (400g) corn cob, husk and silk removed

1 long fresh red chilli, sliced

½ cup loosely packed fresh coriander leaves

1 (250g) medium avocado, sliced

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.

Rice suitable to freeze and microwave.