Preheat oven to 180°C/350°F (160° fan).

Mexican spice mix - Mix the ingredients in a small bowl.

Rub Chicken - Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken.

Marinate (optional) - Marinate chicken for 1 hour, or even overnight, if you have the time. Otherwise, it's fine to proceed with the recipe!

Sear chicken - Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate.

Sauté aromatics - If you've got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 3 minutes until the onion softens.

Rice & liquid - Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.

Top with chicken - Place chicken on top of the rice, skin side up. It will be partially submerged but most of the skin should be above the liquid.

Bake covered 25 min - Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes.

Bake uncovered 15 min - Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice.

Rest 10 minutes - Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step.

Serve - Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!