• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice carrot. Drain sweetcorn (see ingredients). • Heat a large frying pan over a high heat with a drizzle of olive oil. Cook carrot and sweetcorn until tender, 3-4 minutes. Transfer to a baking dish.

• Add garlic paste, tomato paste (see ingredients), basmati rice, chicken-style stock powder, 1/2 the Tex-Mex spice blend and boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) to the baking dish of carrot and corn. Season with salt and pepper. Stir to combine. • Cover tightly with foil, then bake until rice is tender and liquid is absorbed, 25-30 minutes.

• When rice has 10 minutes bake time remaining, return frying pan to a 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. Remove from heat and set aside. • Add the butter and baby spinach leaves to the cooked rice and stir until wilted. TIP: If the rice is dry, stir through a splash more water.

• Divide Tex-Mex baked rice and chicken between bowls. • Top with sour cream to serve.