Chicken Thigh Tinga Burrito Bowl With Ready-To-Heat Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Combine your diced chicken thigh in a bowl with your ground smoked paprika, ground cumin, cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt – this is your coated chicken

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated chicken to the pan and cook for 10-12 min or until cooked through (no pink meat!)

Whilst the chicken is cooking, cut your lime[s] in half

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Dissolve your tomato paste and soy sauce in 75ml [110ml] [150ml] boiled water – this is your tomato stock

Drain and rinse your black beans

Once the chicken is cooked, add the tomato stock to the pan and cook for a further 1-2 min or until the sauce has thickened – this is your chicken tinga

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Meanwhile, combine your mayo with the juice of half your lime[s] in a small bowl – this is your lime mayo

Cut the remaining lime into 1 wedge per person

Grate your cheddar cheese

Once the rice is cooked, combine the cooked rice with the drained black beans and season with a pinch of salt – this is your beany rice