High Protein Mexican Chicken & Rice

25 mins
Serves 4
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Directions

  1. 1Slice your chicken into cubes.
  2. 2Add oregano, garlic powder, paprika, cumin, chili powder, salt, pepper, and a squeeze of lime juice to the chicken.
  3. 3Mix until well combined.
  4. 4Cook the chicken on medium heat for 6-8 minutes until golden brown.
  5. 5Set the cooked chicken aside.
  6. 6Add chopped onions and bell peppers to the pan and cook for 2 minutes.
  7. 7Add black beans, washed rice, and extra seasoning to the pan.
  8. 8Toast the ingredients for 1 minute.
  9. 9Add chopped tomatoes and water.
  10. 10Bring to a light boil, then cover and simmer for 12-15 minutes until fully cooked.
  11. 11Mix in the cooked chicken and coriander.
  12. 12Distribute into four equal servings.
  13. 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.