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, capsicum, onion and garlic 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.