• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Thinly slice carrot. Drain sweetcorn. Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and sweetcorn until tender, 3-4 minutes. Transfer to a baking dish. Little cooks: Older kids, under adult supervision can help drain the sweetcorn.

• Add garlic paste, tomato paste (see ingredients), jasmine rice, chicken-style stock powder, half the Tex-Mex spice blend and boiling water (11/2 cups for 2 people / 3 cups for 4 people) to the baking dish. Season with salt and pepper. Stir to combine. • Cover tightly with foil, then bake until rice is cooked and liquid is absorbed, 25-30 minutes.

• When rice has 20 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken breast strips and remaining Tex-Mex spice blend until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove from heat and set aside. • Add the butter, a generous squeeze of lime juice and baby leaves to cooked rice and stir until wilted. TIP: If the rice is dry, stir through a splash more water. TIP: Chicken is cooked through when no longer pink inside.

• Divide Tex-Mex chicken and baked rice between bowls. • Top with sour cream. Serve with remaining lime wedges. Enjoy!