1

Cook the rice to pack instructions, then transfer to a bowl. Add half the coriander and half the lime juice and stir to combine. Cover with clingfilm and set aside.

2

Meanwhile, preheat the oven to 180°C, fan 160°C, gas mark 4 and line a large baking tray with baking paper. Put the chicken and peppers in a large bowl, mist with cooking spray and toss to combine. Add the spices and stir to coat, then transfer the mixture to the prepared tray. Bake for 20 minutes, until the chicken is cooked through and the peppers are tender.

3

While the chicken and rice are cooking, mist a large nonstick griddle pan with cooking spray and heat over a medium-high heat. Griddle the corn, turning every so often, until tender and lightly charred. Remove from the heat and use a sharp knife to cut the kernels from the cobs.

4

Meanwhile, mist a nonstick frying pan with cooking spray and fry the garlic and chilli over a medium heat for 2 minutes. Add the beans and a splash of water, then cook for 2 minutes until warmed through. Season to taste and set aside.

5

Combine the tomato and onion, then season and set aside. Stir the lime zest into the soured cream and set aside.

6

To assemble, divide the rice between bowls and top with the chicken and pepper mixture, charred corn, black beans, lettuce and avocado. Spoon over the tomato mixture and the soured cream mixture, then pour over the remaining lime juice and serve garnished with the remaining coriander.