Mexican Shredded Chicken & Corn Salsa

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving, then boil a kettle

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat

Once hot, add the chicken breast[s] and sprinkle them with the ground cumin, ground coriander and a pinch of salt

Cook for 3-4 min on each side or until they've browned

Once browned, add the chipotle paste and tomato paste and cook for 30 sec

Add 150ml [300ml] boiled water and cook, covered, for 10-15 min or until the chicken is cooked through (no pink meat!)

Meanwhile, dice the tomato[es]

Cut the red chilli[es] in half lengthways, deseed and chop finely

Chop the coriander (including the stalks)

Trim and chop the spring onion[s] finely

Cut the lime[s] in half

Combine 1/2 [1] can of sweetcorn, the diced tomatoes, 3/4 of the chopped chilli (Can't handle the heat? Go easy!), chopped spring onion and 1/2 of the chopped coriander in a bowl

Squeeze over the juice of 1/2 [1] lime and 1 tbsp [2 tbsp] olive oil

Season with salt and pepper – this is your corn salsa

Combine the mayonnaise, the juice of the remaining 1/2 [1] lime and a drizzle of olive oil – this is your lime mayo

Once the chicken is cooked through, shred it with two forks, tearing the meat up – this is known as 'pulling'

Season with a pinch of salt

Stir the remaining chopped coriander into the rice – this is your coriander rice