Mexican Chicken & Rice

• While rice is cooking, drain sweetcorn. Heat a large frying pan over a high heat. When pan is hot, add corn kernels and cook, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl. • Meanwhile, finely chop tomato and cucumber. Roughly chop coriander. • SPICY! This is a mild spice blend, but if you're sensitive to heat, feel free to add less. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken tenderloins and a pinch of salt. Toss to coat. • In a small bowl, combine mild chipotle sauce and light sour cream. TIP: Cover the pan with a lid if the kernels are "popping" out.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side. • Meanwhile, to bowl with corn, add tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.