Mexican Spiced Chicken with Corn Rice

Steps

1. Combine rice, water and salt in a medium pot bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking. Add corn and spinach to cooked rice, gently fold to combine.
2. While rice is cooking, pat chicken dry with paper towels and cut into 2–3cm pieces. Toss with Mexican spice mix to coat well. Finely slice spring onions and peel and grate carrot, set aside. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on high heat. Fry chicken, in batches, for about 3 minutes each batch, until just cooked through. Remove from pan and set aside.
3. Return pan to medium heat and add a drizzle of oil. Fry spring onions and carrot for 2 minutes until softened. Return chicken to pan (including any resting juices), along with chilli beans. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper.
4. Divide corn rice between bowls or plates and top with Mexican spiced chicken. Garnish with coriander and a dollop of sour cream.