• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
• Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve, peel and chop the onion into small pieces.
• Trim and coarsely grate the carrot.
• Peel and grate the garlic (or use a garlic press). 
• Drain the sweetcorn in a sieve.
• Trim and thinly slice the scallion.

• Place a large pot over medium-high heat with a drizzle of oil.  
• Once hot, add the chicken and cook until golden brown, 2-3 mins each side. Season with salt and pepper. 
• Once browned, remove from the pot and set aside. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

• Return the pot to medium heat with a drizzle of oil.
• Fry onion, garlic, Mexican spice and carrot for 4-5 mins. 
• Add the chopped tomatoes, stock, sweetcorn and a pinch of sugar along with the browned chicken. 
• Cover and simmer until chicken is cooked through, 10-12 mins.  IMPORTANT: Chicken is cooked when no longer pink in the middle. 
• Add a splash of water if the chilli becomes too thick. Season to taste with salt, pepper and sugar.

NOTE: Swapping to prawns? Add to the pot along with the veg, season as instructed and fry until cooked through, 4-5 mins.

• Once cooked, remove the chicken from the pot and thinly slice into strips.
• Halve the chilli and discard the core and seeds. Finely chop.
• Mix the chilli with half a sachet of apple cider vinegar (per 2P), salt and sugar to taste.
• Mix the chicken strips with the marinated chopped chilli. 

TIP: Keep some of the shredded chicken plain if cooking for kids.

• Divide the rice between deep plates or bowls.
• Arrange the chicken strips on top, followed by a generous dollop of chilli.
• Finish with a sprinkling of scallion.

TIP: If cooking for kids, create a smaller plate with some rice, plain chicken and chilli.