Mexican Chicken Fajita Bowls with Brown Rice

Steps

1. Combine rice, water and a pinch of 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.
2. Pat chicken dry with paper towels and cut into 1cm-thick strips. Place in a bowl with Mexican spice mix, season with salt and toss to coat.
3. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-4 minutes, until golden and cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean with a paper towel.
4. Return pan to high heat with a drizzle of oil. Cook capsicum and onion for 3-4 minutes, add corn and cook a further 2 minutes, until vegetables are just tender.
5. While veggies are cooking, thinly shred lettuce and grate cheese.
6. To serve, spoon ¾ cup cooked brown rice into each bowl. Top with Mexican chicken fajita and place grated cheese, shredded lettuce and cooked vegetables around the outside of the bowl. Drizzle yoghurt over chicken.