Paprika Chicken with Spicy Rice

1/2 teaspoon salt
2 teaspoons onion powder
3 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon chilli powder
1 tablespoon vegetable oil
4 chicken breast fillets

to the spice rice
1 tablespoon olive oil
1 medium brown onion, chopped finely
3 garlic cloves, crushed
1 medium green pepper, chopped finely
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 cup long-grain white rice
2 cups water
2 tablespoons lime juice
1/4 cup firmly packed, coarsely chopped fresh coriander
310g can corn kernels, rinsed, drained
420g can red kidney beans, rinsed, drained

Preheat oven to moderately hot 200ºC / 180ºC (fan-assisted).

Combine salt, spices and oil in medium bowl; coat chicken, one piece at a time, in spice mixture.

Place chicken, in single layer, on oiled oven tray; roast about 20 minutes or until chicken is cooked through. Stand 5 minutes; slice thickly.

Meanwhile, make spicy rice.

SPICE RICE:
Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add pepper and spices; cook, stirring, until fragrant. Add rice; stir to combine then add the water.

Bring to a boil then reduce heat; simmer, covered, 15 minutes. Add remaining ingredients; stir until heated through.