• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice capsicum and red onion. • Drain sweetcorn. Finely chop tomato. Tear coriander. • Roughly chop mild chorizo. • Cut chicken thigh into thin strips. • In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl. 

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 4-6 minutes. Transfer to a bowl.

• In a medium bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Bring everthing to the table to serve. • Build your own plate with garlic rice, chicken, chorizo, capsicum, onion, corn, tomato, coriander and light sour cream. Enjoy! • If you've selected an add-on bundle, serve with avocado-lime smash. Enjoy!