Mexican Chicken Bowl with Baked Rice and Sour Cream

Steps

1. Make rice Preheat oven to 220°C. Bring a full kettle to the boil. Lightly grease a baking dish (about 15x25cm). Grate carrot. Mix all baked rice ingredients with ½ tsp salt in prepared baking dish and cover tightly with foil. Bake for 25 minutes.
2. Prep Mexican chicken Pat chicken dry, season and sprinkle with first measure of Mexican spice. Thinly slice onion and dice tomato and courgette 1cm.
3. Cook Mexican chicken Heat a drizzle of oil in a fry-pan on medium-high heat and cook chicken for about 6 minutes each side, or until just cooked through. Remove from pan and rest, covered. Wipe same pan clean and return to high heat with a drizzle of oil.
4. Cook onion for 1-2 minutes, until softened. Add second measure of Mexican spice and cook for a further 30 seconds, until fragrant. Add water, tomato and courgette. Bring to a simmer and cook for 5-6 minutes, until tomato and courgette are soft, and sauce has thickened. Season.
5. To finish Thinly slice lettuce and toss with a drizzle of vinegar and olive oil in a bowl. Season. Thickly slice chicken. Chop chives.
6. Serve rice topped with chicken, sauce, lettuce, sour cream and chives.