Mexican Chicken Bowl with Baked Rice and Sour Cream

Steps

1. oven to 220°C. Bring a full kettle to the boil. Lightly grease a large baking dish (measuring about 20 x 25cm). Preheat BBQ grill to high (if using).
2. Mix all baked rice ingredients in prepared baking dish and cover tightly with foil. Place in oven to bake for 25 minutes. While rice bakes, finely slice red onion and dice tomatoes and capsicum 2cm. Set aside.
3. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Sprinkle chicken with first measure of Mexican spice and season with salt and pepper.
4. Heat a drizzle of oil in a large fry-pan on high heat and cook chicken for 2-3 minutes each side, or until just cooked through. Set aside, covered with foil, to rest while you prepare the rest of the meal. Return pan to high heat with a drizzle of oil.
5. Cook onion for 1-2 minutes, until softened. Add second measure of Mexican spice and cook a further 1 minute, until fragrant. Add stock, tomatoes and capsicum. Bring to a simmer and cook for 5-6 minutes, until tomatoes are soft and sauce has thickened and reduced. Season well with salt and pepper.
6. While sauce is cooking, finely shred cos lettuce and toss with vinegar and a drizzle of olive oil. Season to taste with salt and pepper. Thickly slice chicken against the grain.
7. spoon baked rice into bowls and top with Mexican chicken. Spoon over Mexican chicken sauce and a handful of shredded cos. Dollop with sour cream and sprinkle with chives.