We're unwrapping the fajita from the tortilla and serving it with rice. First we toss the fajita's key ingredients of chicken, capsicum and onion in a spiced marinade, then we grill them until caramelised. Mix in some spinach for extra veg and dollop on some coriander yoghurt and brace yourself for a fiesta of flavour.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Preheat oven to 200°C fan-forced. Remove core and seeds from capsicum and slice into thin strips. Peel and halve red onion and slice into thin half moons. Peel and crush garlic.
Place chicken, onion, garlic and capsicum in a bowl with Smoky Mexican Mix Up, olive oil, brown sugar, soy sauce and red wine vinegar. Season with salt and pepper and toss to coat.
Transfer chicken mixture to a baking tray and bake for 18–20 minutes or until chicken is caramelised and cooked through. While chicken is cooking, continue with step 5.
Finely chop coriander. Place coriander, yoghurt and a pinch of salt and pepper in a bowl and stir to combine.
Slice chicken. Divide rice, chicken and baby spinach leaves between bowls and top with coriander yoghurt to serve.