Nothing but crowd favourites here. You've got a tangy sweet corn salsa, fluffy and fragrant rice and cheese-topped chicken with a Mexican kick. It all comes together in 30 fast minutes for a sure thing. Apply hot sauce as you see fit.
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. While rice is cooking, continue with step 2.
Coarsely grate zucchini. Rinse and drain black beans. Once rice has finished cooking, add zucchini and stir to combine. Add black beans, replace lid, and set aside until ready to serve.
Trim chicken tenderloins and place in a bowl with Smoky Mexican Mix Up, salt flakes and pepper. Toss to coat.
Heat oil in a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 6–7 minutes or until golden and almost cooked through. Sprinkle each tenderloin with cheddar, remove pan from heat and cover with a lid. Set aside for 1–2 minutes or until cheese has melted and chicken has cooked through. While chicken is cooking, continue with step 5.
Drain corn. Finely chop cucumber. Rinse and finely chop coriander. Juice lime. Place corn, cucumber, coriander, lime juice and a good pinch of salt and pepper in a bowl and mix to combine.
Divide rice, chicken and pan juices between bowls and top with salsa to serve.