Mexican Chicken Salad Bowl with Beans and Rice

Ready in 30 minutes • Serves 6
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 20, 2016.

Alternatively, use BBQ to cook chicken thighs. Cook for about 4 minutes each side, or until cooked through.

Ingredients

BBQ hot plate or grill to high (if using).
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.
Pat chicken dry with paper towels. Toss in a medium bowl with a drizzle of oil and Mexican spice mix. Season with salt and pepper.
Heat a drizzle of oil in a large 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 about 5 minutes. Shred using two forks or slice 1cm.
While rice and chicken cook, prepare the salad. Dice cucumber and avocado 1cm. Add both to a large bowl with second measure of corn, spinach, vinegar and a drizzle of olive oil. Toss to combine and season to taste with salt and pepper.
When rice has finished cooking, fold through chilli beans and first measure of corn. Cover and set aside for 1–2 minutes, until warmed through.
Divide beans and rice between bowls and sprinkle over grated cheese. Top with shredded chicken, salad and a dollop of sour cream.