Chicken, Chickpea, Avo & Veggie Burrito Rice Bowl

• Meanwhile, finely chop garlic.
• Drain and rinse white rice.
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes.
• Add rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don’t peek!

• While the rice is cooking, drain sweetcorn.
• Drain and rinse chickpeas.
• Finely chop cucumber.
• Thinly slice avocado.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl.
• To the bowl with corn, add cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season, then set aside.

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

• SPICY! The spice blend is mild, but use less if you're sensitive to heat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. 
• When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. 
• Add tomato paste, chickpeas, Tex-Mex spice blend (see ingredients) and the remaining garlic, tossing, until fragrant, 1-2 minutes.
• Add the water (for the sauce) and stock concentrate. Bring to a simmer and cook until tender, 3-4 minutes (if the mixture looks too thick, add a splash more water).
• Remove from heat. Lightly crush chickpeas. Stir through roasted veggies. Season to taste.
  TIP: The chicken is cooked when it is no longer pink inside.