Heat tbsp of oil in cast iron skillet and add chicken tenders, cook for 4 mins on each side until they show some colour, then remove and set aside. Add peppers and onions and fry until soft, then add garlic and sauté for 1 min before mixing into peppers and onion.

Place rice in a sieve and rinse under cold water to remove some of the starch, then add to pan with tomato puree, 2-3 tbsp of fajita seasoning, chilli flakes and oregano, stir well and toast the rice slightly for 2 mins, then add boiling chicken stock. Once simmering, reduce heat, cover and cook for approx 15 mins, stirring occasionally to ensure the rice isn’t sticking to pan. Cooking time may very for the rice, depending on how hot your pan is. If it becomes too dry, add small amounts of boiling water to pan the. The rice should always be submerged in liquid until it is nearly cooked, then remove lid and allow liquid to evaporate.

When rice is nearly fully cooked, add chicken tenders back to pan, cover again and leave to cook until rice is done. Finally, when rice is cooked, add in Mexican cheese whilst pan is still very hot and allow it to melt. Add garnishes just before serving.