Description
Savor the delightful flavors of our Mexican Chicken & Rice, a wholesome one-pot meal that’s easy to prepare and packed with nutritious ingredients.
Ingredients
Scale
- 1 tbsp Sunflower oil
- 600 g (1.3 lb) Chicken breast
- Cut into cubes
- 3 Garlic cloves
- Crushed
- 1 Red pepper
- Cut into small cubes
- 1 Yellow pepper
- Cut into small cubes
- 2 tsp Cumin
- 1 tsp Mild chilli powder
- 2 tsp Paprika
- 200 g (1 cup) Rice
- Rinsed
- 500 g (2 cups) Passata (strained tomatoes in USA/CAN)
- 500 ml (2 cups) Chicken stock
- 400 g (15 oz) Black beans (tinned)
- Drained and rinsed
- 200 g (7 oz) Sweetcorn
- Drained
- 75 g (2.5 oz) Grated cheese
- Mozzarella or cheddar
- Salt and freshly ground black pepper
Instructions
- Heat the sunflower oil in a large pot over medium heat.
- Add the chicken cubes and cook until browned.
- Stir in the crushed garlic, red, and yellow peppers, cooking for a few minutes until softened.
- Add cumin, mild chili powder, and paprika, mixing well to coat the chicken and vegetables.
- Pour in the rinsed rice, passata, and chicken stock, stirring to combine.
- Bring to a simmer, then cover and reduce the heat to low. Cook for about 20 minutes or until the rice is tender.
- Gently fold in the black beans and sweetcorn, cooking for an additional 5 minutes.
- Remove from heat, sprinkle with grated cheese, and let it sit covered for a few minutes to melt the cheese.
- Serve hot, garnished with fresh herbs if desired.
Notes
Feel free to customize with additional veggies or spices to suit your taste!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 485 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 90 mg
Keywords: Mexican Chicken & Rice, One Pot, chicken recipe, easy dinner, comfort food