• Meanwhile, slice lime into wedges. Drain and rinse half the red kidney beans. • Cut chicken breast into 2cm chunks. Drain sweetcorn. • Slice avocado in half and scoop out flesh. Thinly slice, squeeze lime juice over avocado and season.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add corn kernels and kidney beans until lightly browned and tender, 4-5 minutes. • Add tomato paste and Mexican fiesta spice blend and cook, until fragrant, 1 minute. • Stir in the water, vegetable stock powder and half the butter and simmer, until slightly reduced, 1-2 minutes. Season with pepper.

• Microwave basmati rice until heated through, 2 minutes. Transfer to a medium heatproof bowl.

• To the bowl with rice, stir in baby spinach leaves and the remaining butter, until combined. Season to taste.
• Divide rice and kidney bean-corn mixture between bowls. Top with kidney bean, chicken and corn mixture, avocado, sour cream and Cheddar cheese. • Serve with any remaining lime wedges. Enjoy!