15-Min Chicken Chilli Con Carne Bowls

Nutrition per serve

Ingredients

• 300g corn kernels
• 1bunch coriander
• 400g chicken chilli con carne
• 250g microwave basmati rice
• 1pcs avocado
• 50g baby spinach leaves
• 50g fire-roasted tomato and jalapeno salsa
• 5ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Cooking tip). Drain and rinse the corn. Pick the coriander sprigs, discarding the stems. Put the chicken chilli con carne and corn in a small saucepan over medium heat and bring to the boil. Cook, stirring occasionally, for 2-3 mins until hot. Remove from the heat. Taste, then season with salt and pepper.
2. Step 2 — Microwave rice
   Meanwhile, massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until warmed through.
3. Step 3 — Make guac and serve up
   Coarsely mash the avocado in a bowl. Add a small drizzle of white wine vinegar, season with salt and pepper and stir to combine. Divide the rice, chicken mixture, spinach and salsa among bowls. Top with the guac and coriander and enjoy!
4. Step 4 — ...
   How cool is that? Done in 15 minutes!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Sulfit, Sojabohnen