Mexican rice bowl | Women's Weekly Food

Ingredients

• 2 tablespoons olive oil
• 1 small red onion (100g), sliced
• 2 cloves garlic, crushed
• 500 grams chicken thigh fillets, chopped
• 1 cured chorizo sausage (100g), sliced
• 1 medium red capsicum (bell pepper) (200g), sliced thickly
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 2 cups (500ml) chicken stock
• 400 grams canned crushed tomatoes
• 1½ cups (300g) long grain white rice
• 400 g canned red kidney beans, drained, rinsed
• 1 corn cob (400g), husk and silk removed
• 1 long fresh red chilli, sliced
• ½ cup loosely packed fresh coriander (cilantro) leaves
• 1 medium avocado (250g), sliced