Mexican Chicken Salad Bowl with Beans and Rice

Steps

1. BBQ hot plate or grill to high (if using).
2. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat chicken dry with paper towels. Add to a medium bowl and toss with a drizzle of oil and Mexican spice mix. Season with salt and pepper.
4. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 4–5 minutes each side, until cooked through. Set aside, covered with foil, to rest for 5 minutes. Shred using two forks or slice 1cm.
5. While rice and chicken cook, prepare the salad. Dice cucumber and avocado 1cm and mix in a large bowl with second measure of corn, baby spinach, vinegar and a drizzle of olive oil. Toss to combine and season to taste with salt and pepper.
6. When rice is cooked, fold through chilli beans and first measure of corn. Cover and set aside for 1–2 minutes, until warmed through.
7. Divide beans and rice between bowls. Sprinkle with grated cheese and top with shredded chicken and salad. Dollop sour cream over top.