High Protein Mexican Chicken & Rice
Directions
- 1Slice your chicken into cubes.
- 2Add oregano, garlic powder, paprika, cumin, chili powder, salt, pepper, and a squeeze of lime juice to the chicken.
- 3Mix until well combined.
- 4Cook the chicken on medium heat for 6-8 minutes until golden brown.
- 5Set the cooked chicken aside.
- 6Add chopped onions and bell peppers to the pan and cook for 2 minutes.
- 7Add black beans, washed rice, and extra seasoning to the pan.
- 8Toast the ingredients for 1 minute.
- 9Add chopped tomatoes and water.
- 10Bring to a light boil, then cover and simmer for 12-15 minutes until fully cooked.
- 11Mix in the cooked chicken and coriander.
- 12Distribute into four equal servings.
- 13Serve and enjoy!
Ingredients
- 750 g Raw Chicken Breast
- 2 tsp Oregano
- 1 tsp Garlic Powder
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Chilli Powder
- 1 tsp Salt
- Pepper
- 1 Whole Lime Juice
- 2 tsp Olive Oil
- 1 Medium Onion
- 1 Medium Red Bell Pepper
- 100 g Black Beans
- 210 g Washed Uncooked Basmati Rice
- Chopped Tomatoes
- 300 ml Water
- Coriander
Equipment
knifebowlpanlidspoon
Tips
- When you add the uncooked rice, let it toast with the spices for 1-2 minutes to enhance flavors.
- After adding the water, mix well then cover and simmer on low heat for 12-15 minutes. Stir halfway to prevent the rice from sticking to the bottom of the pan.
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