Method

• Preheat oven to 220C fan-forced. Finely slice onion and capsicum. Finely chop coriander, including stems, reserving a few leaves for garnishing. Set aside.
  
• Cook rice according to packet instructions. Drain beans and once the rice is cooked, mix through along with ½ of chopped coriander. Set aside.
• In a hot frying pan or casserole dish drizzle a little olive oil, sauté onion and capsicum together with ½ tsp of Mexican spice mix for 5 minutes until golden brown, remove from heat and keep warm.
  
• Place the chicken skin-side up on a baking tray lined with baking paper, season with salt, pepper and sprinkle the rest of the Mexican spice mix, rub well with a little olive oil and roast for about 20 minutes until golden brown.
  
• Warm tortillas on a hot grill, in a frying pan or simply wrap in foil and bake for 10 minutes.
• Slice chicken and serve with sautéed onion and capsicum on top of black bean rice. Serve with tortillas and guacamole, squeeze the juice of ½ a lime and garnish with remaining coriander.