SERVES 4 PREP 30 MINS COOK 20 MINS PER SERVE 3317kj
✦ 1 cup brown rice ✦ 400g can kidney beans, rinsed ✦ 1 cup frozen corn kernels, thawed ✦ 1 lime, zest finely grated, juiced ✦ 1 tbsp olive oil ✦ 500g chicken breast ✦ 1 chorizo, chopped ✦ 2 tomatoes, diced ✦ 1 small red onion, finely diced ✦ 1 avocado, seeded ✦ coriander, to serve
1 Cook rice following packet instructions. Drain. Transfer to a bowl. Stir through beans, corn, zest and half the juice.
2 In a large frying pan, heat oil on high. Cook chicken 6-7 mins each side until cooked through. Rest 5 mins, then shred using 2 forks.
3 Using same pan, cook chorizo 3-4 mins until crisp.
4 In a small bowl, combine tomato and onion. Season to taste and set aside.
5 To make guacamole, scoop avocado into another bowl and mash with remaining juice.
6 Spoon rice mixture into serving bowls and top with chicken, chorizo, tomato salsa and guacamole. Sprinkle with coriander, to serve. TIP Add a little sour cream, chilli sauce and crushed garlic to the avocado mixture.