Ingredients
Method
1.Microwave the rice cup for 40 seconds, according to packet instructions.
2.Dust cubed chicken with cumin and chilli. Heat oil in a frying pan, add chicken and stir-fry for 2-3 minutes to lightly brown.
3.Add tomatoes and 2 tablespoons water, then stir-fry for 2-3 minutes more until chicken is cooked. Add rice and toss to combine.
4.Mash avocado flesh with a fork, adding juice of ½ lime and keeping the texture chunky. Serve rice topped with avocado, sour cream and chopped coriander, with extra lime wedges on the side to squeeze over.
