NAKED BURRITOS

SERVES 4 PREP 30 MINS COOK 30 MINS

• 1 cup brown rice

• 400g can kidney beans, rinsed

• 1 cup frozen corn kernels, thawed

• 1 lime, grated zest, juice

• 1 tbsp olive oil

• 500g chicken breast

• 1 chorizo, chopped

• 2 tomatoes, diced

• ½ red onion, finely diced

• 1 avocado, seeded

• coriander, to serve

1 Cook rice following packet directions. 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. Set aside.

5 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 avocado mixture (guacamole). Sprinkle with coriander to serve.

TIP If liked, add a little sour cream, chilli sauce and crushed garlic to the avocado mixture.