When it comes to kids, there are few things that can't be improved by a sprinkling of melted cheese. This delicious chicken and rice dish will win you small (and big) fans with its easy-to-love flavour that pleases all palates. Beans, grains, protein and veg go in to nail the nutrition side of things. Success!
Remove core from capsicum and discard. Slice capsicum into 2–3cm pieces. Drain and rinse black beans. Dice chicken into 3cm pieces. Toss chicken with Smoky Mexican Mix Up, salt and pepper.
Heat ½ the oil in a frypan over high heat. Add chicken, capsicum and a sprinkle of salt and cook, stirring occasionally, for 5–6 minutes or until chicken is golden brown.
Add tomato paste to frypan and stir for 30 seconds to caramelise. Add black beans, rice and 310ml (1¼ cups) cold water. Bring to a simmer over high heat, add lid, reduce heat to low and cook for 17–20 minutes or until rice is tender. While rice is cooking, continue with step 4.
Preheat overhead oven grill to high. Roughly chop tomato into 2cm pieces. Finely slice spring onion. Place tomato, spring onion, remaining olive oil, red wine vinegar, salt and pepper in a bowl and mix to combine.
Once rice is cooked, sprinkle with cheese and grill for 2 minutes or until cheese is melted.
Divide cheesy chipotle chicken between bowls and top with salsa and sour cream to serve.