• Finely chop garlic. 
• In a large 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 rice is tender and 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.
• Cut chicken thigh into 2cm 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. 
Little cooks: Take charge by draining the corn!

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook capsicum, tossing, 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, tossing, until tender, 
4-5 minutes. Transfer to a second 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 third bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn 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 and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it’s no longer 
pink inside.

• In a small bowl, combine tomato and a drizzle of 
white wine vinegar and olive oil. Season to taste.

• Bring everything to the table.
• To serve, build your own fajita bowl with garlic rice, 
chicken, capsicum, onion, corn, tomato, coriander 
and light sour cream. Enjoy!
Little cooks: Add the finishing touch by dolloping over 
the sour cream!
If you’ve added mini flour tortillas: Warm in the 
microwave in 10 second bursts to serve.