Simon Rimmer served up a tasty Mexican style chicken traybake on Steph’s Packed Lunch.

The ingredients are: 100g unsalted butter, plus extra for greasing the tray, 350g chicken thighs, deboned, skin on, cut in half, 125g spicy chorizo, 1 onion, peeled and sliced, 1 clove garlic, peeled and chopped, 350g long grain rice, 4 tomatoes on the vine, roughly chopped, 1 tin red kidney beans and 1.2 litres chicken stock.

For the spice mix: 2tsp dried oregano, 2tsp ground cumin, 2tsp smoked paprika, 2tsp soft dark brown sugar, 2tsp garlic powder, 2tsp onion powder, 2tsp salt, 2tsp white pepper, 2tsp cayenne, 4tbsp olive oil, 100ml chicken stock and 1 lime, juiced and zest.

To serve: 2tbsp chilli sauce, 200g sour cream, 4 large tortillas and 1tbsp coriander, chopped.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.