Mexican Chicken Rice Bowls

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. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry and place in a medium bowl with Mexican spice mix and salt and toss to coat. Cook chicken for 3-4 minutes each side until golden and cooked through. Transfer to a plate and cover to keep warm. Reserve pan and wipe clean with a paper towel.
3. While chicken cooks, prepare ingredients. Thinly slice onion; dice courgette 1cm; cut tomato into 1cm wedges; thinly slice lettuce; grate cheese. Set aside separately.
4. Return pan to high heat with a drizzle of oil. Cook onion and courgette for 3-4 minutes, add corn and roasted capsicum. Cook a further 2-3 minutes, until vegetables are tender.
5. While veggies are cooking, shred chicken using 2 forks to pull apart. When veggies have 1 minute cook time remaining, add chicken to pan and any resting juices, season to taste and set aside.
6. To serve, spoon ¾ cup of rice into each bowl and arrange shredded chicken mix, grated cheese, shredded lettuce and tomatoes on top. Serve a dollop of yoghurt on top of chicken.