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Mexican Chicken & Rice With Corn & Avocado Salsa

Created by ImPat on October 20, 2018

Step 1: To make salsa, cut kernels from the cobs and place in a medium bowl with remaining ingredients and gently stir to combine.
Step 2: Toss chicken with one tablespoon of the seasoning in a large bowl.
Step 3: Heat half the oil in a large, deep frying pan over a medium to high heat and add chicken in two batches and cook, for about 2 minutes on each side, or until browned and remove and set to one side and keep warm.
Step 4: Heat remaining oil in the same hot pan and add onion, capsicum and remaining seasoning and cook, stirring occasionally, for about 5 minutes, or until soft and then add tomatoes, beans, stock and rice and stir to combine and bring to the boil and cover with lid and gently boil for 15 minutes.
Step 5: Arrange chicken in a single layer over top and cover pan with lid and simmer without stirring, for about 7 minutes or until chicken is cooked and rice is tender and remove from heat.
Step 6: To serve, spoon salsa over chicken in the pan and top with sour cream.