MEXICAN RICE BOWL

SERVES 4 PREP 10 MINS COOK 30 MINS COST $$$$$ 2 tbsp olive oil 1 small red onion, thinly sliced 2 garlic cloves, crushed 500g chicken thigh fillets, chopped 1 cured chorizo sausage, thinly sliced 1 red capsicum, thickly sliced 2 tbsp tomato paste 1 tsp dried oregano leaves 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 2 cups chicken stock 400g can crushed tomatoes 1 ½ cups long-grain white rice 400g can red kidney beans, drained, rinsed 1 corn cob, husk and silk removed 1 long fresh red chilli, thinly sliced ½ cup coriander leaves 1 medium avocado, thickly sliced

1 Heat oil in a large deep frying pan over high heat. Cook onion and garlic, stirring, 3 mins until soft. Add chicken. Cook, stirring 5 mins or until browned.

2 Add chorizo and capsicum. Cook, stirring, 3 mins. Stir in paste, oregano and spices. Cook, stirring, 2 mins. Add stock, tomatoes and rice. Bring to the boil. Reduce heat to low. Simmer, covered, 15 mins. Stir in beans until heated. Season.

3 Cook corn on a heated oiled grill plate over medium heat, turning occasionally, 8 mins. Cool slightly, remove kernels with small sharp knife.

4 Divide mixture among bowls. Top with corn, chilli, coriander and avocado.