• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan 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, drain sweetcorn. 
• Thinly slice tomato into wedges. 
• Trim end of cos lettuce (see ingredients) then 
separate leaves. 

Little cooks: Help wash and toss the veggies! Older 
kids can help out with the can opener under adult 
supervision.

• In a medium bowl, combine chicken breast strips, Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt. 

Little cooks: Help with sprinkling over the seasoning and tossing the chicken.

• Heat a large frying pan over high heat.
• Cook corn kernels, tossing, until lightly browned,
4-5 minutes. Transfer to a bowl.

TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken strips until browned and cooked through, turning occasionally, 6-8 minutes. 

TIP: Chicken is cooked through when it is no longer 
pink inside.

• Divide rice, Mexican chicken dippers, charred corn, tomato and cos lettuce between plates.
• Serve with shredded Cheddar cheese and smokey aioli. Enjoy! 

Little cooks: Add the finishing touch by sprinkling the cheese on top and drizzling over the aioli!