Cuban Chicken with Green Rice and Lime Mayo

Steps

1. Combine rice, water and a pinch of salt in a 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare chicken. Thinly slice onion and grate carrot and courgette. Pat chicken dry and cut into 1cm thick strips. Season and set aside.
3. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook onion, garlic and carrot with a pinch of salt for 2-3 minutes, until tender. Add chicken and Cuban spice mix and cook for 2-3 minutes, until chicken is starting to brown and spices are fragrant.
4. Add salsa roja and courgette to pan and bring to a simmer. Reduce to medium-low heat and cook for 3-4 minutes until salsa is slightly reduced and chicken is cooked through. Remove from heat and season to taste.
5. While chicken cooks, prepare lime mayo. Combine lime juice and mayonnaise in a small bowl. Season and set aside. When rice is cooked, fluff up grains with a fork, fold through spinach and season.
6. To serve, spoon ¾ cup cooked rice into a bowl and top with Cuban chicken. Drizzle over lime mayo.