Enjoy this dish inspired by the new product range, Rice & Lentils, by SunRice.


  • 1 cup SunRice Brown Rice & Lentil Mix, rinsed

  • 1 tbs Mexican spice blend

  • 3 chicken thigh fillets, trimmed

  • 1 tbs olive oil

  • 1 red onion, finely chopped

  • 1 red capsicum, seeded, finely chopped

  • 1 green capsicum, seeded, finely chopped

  • 1 corn cob, kernels removed

  • 1 avocado, diced

  • 1 cup coriander leaves

  • Coriander, sour cream & lime wedges, to serve

  • Dressing

  • 3 tbs olive oil

  • 1 lime, juiced

  • 1 tbs chopped chipotle in adobe sauce

  • Pinch caster sugar


  • 1.

    Cook SunRice Brown Rice & Lentil Mix following the directions on the packet. Transfer to a large bowl.

  • 2.

    Sprinkle half the mexican spice over the chicken and press on with fingertips. Pan-fry in a little oil for 5 minutes each side or until cooked through. Cover to keep warm.

  • 3.

    Saute the onion and remaining spice in oil for 5 minutes or until soft. Add the, capsicums and corn and cook, until tender. Stir into rice and lentils.

  • 4.

    Whisk the dressing ingredients together and pour over rice mixture. Stir in avocado and coriander. Slice chicken, serve on top of rice mixture with coriander and lime.

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