Mexican Chicken & Chorizo Rice Bowl

Heat the oil in a large frying pan over medium heat.

Add the diced chicken and onion. Cook for 3–4 minutes until the onion softens and the chicken starts to brown.

Add the diced chorizo and cook for another 5 minutes, letting it release its oils and crisp slightly.

Sprinkle in the Cajun seasoning and stir for 1 minute to coat everything evenly.

Add the crème fraîche and cooked rice. Stir gently until everything is well mixed and heated through.

Taste and season with salt and pepper as needed, remembering the chorizo is already salty.

Serve hot.