Mexican Chicken Fajita Bowl

• 225 g Long-grain white rice
• 2 tbsp Olive oil
• 450 g Chicken breast
• 2 tsp Ground cumin
• 1 ½ tsp Smoked paprika
• 1 ½ tsp Mild chili powder
• 1 medium Red onion
• 2 medium Red pepper
• 1 large Avocado, ripe but firm
• 1 large Lime

1. Cook the rice in a saucepan of lightly salted water for 12 minutes, or until tender. Drain well, cover, and set aside to steam-dry while you cook the fajita filling.
2. Meanwhile, slice the chicken into thin strips and put in a bowl with the cumin, smoked paprika, mild chilli powder, 1 tbsp of the olive oil, and a pinch of salt. Toss well to coat.
3. Halve and thinly slice the red onion, then deseed and thinly slice the red peppers. Halve the avocado and slice, then cut the lime into wedges.
4. Heat the remaining 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the chicken in a single layer and cook for 4 to 6 minutes, turning once, until lightly charred and cooked through.
5. Add the red onion and red peppers to the pan and sauté for 5 to 7 minutes until softened but still with a little bite. Taste and season if needed, keeping the heat high enough to get a little colour on the vegetables.
6. Divide the rice between bowls, then spoon over the hot chicken and peppers. Top with avocado and serve with lime wedges for squeezing over.

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