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 large baking dish (measuring about 20 x 25cm). 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 chicken Pat chicken dry, sprinkle with first measure of Mexican spice and season. Thinly slice onion and dice tomatoes and courgette 2cm.
3. Cook 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. Return same pan 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 a further 1 minute, until fragrant. Add water, tomatoes and courgette. Bring to a simmer and cook for 5-6 minutes, until tomatoes are soft and sauce has thickened. Season.
5. To finish Finely shred lettuce and toss with a drizzle of vinegar and olive oil in a bowl. Season. Thickly slice chicken against the grain. Chop chives.
6. Serve rice topped with chicken, sauce, lettuce, sour cream and chives.