Put 1 cup of jasmine rice in a pot with 1¼ cups of water. Bring to a simmer with NO LID on medium-high. Turn the heat down to low so it's simmering gently, then put the lid on. Don't lift the lid while it cooks.
yum!Method
Cook for 12 minutes, or until the water is absorbed. Still don't lift the lid: turn off the heat and let it stand for about 10 minutes, then lift the lid and fluff with a fork.
Chop some coriander and fold it into the rice with the juice of half a lime — that's your coriander-lime rice for the base of the bowl.
For the corn, drain the cans and put the corn in a bowl. Add the Kewpie mayo, cottage cheese, avocado, a bunch of coriander and the juice of the other half lime and mix well. Finish with some Tajín (optional).
Cut your chicken breasts into small cubes and drizzle with some olive oil, just to help the taco seasoning stick as a coating.
In a pan on medium-high heat, cook your chicken through until it gets a nice colour.
Assemble your bowl with the coriander-lime rice as a base, topped with your chicken and then your corn mix.
