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Preheat oven to 180°C/350°F (160° fan).
Mix the ingredients for the Mexican spice mix in a small bowl.
Place 1 ½ tablespoons of the Mexican Spice Mix in a large bowl with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat.
Marinate chicken for 1 hour, or even overnight, if you have the time.
Using a large deep skillet, 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 ½ minutes. Remove onto a plate.
In the same skillet, add the onion, garlic and capsicum. Sauté for 3 minutes until the onion softens.
Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
Place chicken on top of the rice, skin side up.
Cover skillet with a lid or foil and place in the oven for 25 minutes.
Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice.
Remove from the oven and allow to rest for 10 minutes (uncovered).
Squeeze the juice of 1 lime over the chicken and rice. Fluff the rice and serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired.