Rice, beans and chicken get delightfully fired up with Portuguese-style peri peri spice in this easy weeknight tray bake. Satisfying and delicious with grains and protein, this is a total hunger-buster for post-workout sessions or growing bodies.
Preheat oven to 200°C fan-forced. Place chicken in a bowl with Pep-In-Your-Step Peri Peri, oil, salt and pepper and mix until well coated.
Remove core and seeds from capsicum and discard. Thinly slice into strips. Rinse and drain black beans. Drain corn.
Boil kettle. Place rice, beans, corn and capsicum in a baking dish and season with salt and pepper. Top with chicken.
Dissolve stock cube in 310ml (1¼ cups) boiling water. Pour stock mixture over chicken and rice, cover with foil and transfer to oven. Bake for 25 minutes or until rice is tender and chicken is cooked through.
Turn overhead oven grill to high. Remove foil, place dish under grill and cook for 2–3 minutes or until chicken is golden brown.
Cut lime into wedges. Slice chicken. Divide chicken, rice and vegetables and spinach leaves between bowls. Top with sour cream and serve with lime wedges.