Speedy Southern Inspired Chicken and Ranch Rice Bowl

a) Meanwhile, peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

b) When the butter has melted, add the garlic and the remaining Central American style spice mix. Stir-fry for 1 min. Stir in the rice until coated, 1 min.

c) Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. 

d) Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

a) Meanwhile, drain the sweetcorn in a sieve.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

d) Transfer the sweetcorn to a bowl. Give the frying pan a quick wipe clean.

a) In a large salad bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

a) When everything's nearly ready, add the sweetcorn and sliced carrot and cabbage mix to the bowl with the dressing. Toss well to combine.

b) Mix the rocket leaves through the salad.

c) One rested, thinly slice the chicken breasts.