Tex-Mex Chicken & Garlic Rice

SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. While the rice is cooking, drain the sweetcorn. Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the coriander. In a medium bowl, combine 1 1/2 sachets of Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken breast strips and toss to coat. Set aside to marinate.

Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken. Return the chicken to the pan, add the enchilada sauce and stir until heated through, 1 minute.

Add the tomato, baby spinach and coriander to the bowl with the charred corn. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.