Mexican Chicken & Rice

Serves 2
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Directions

  1. 1Slice the chicken into cubes.
  2. 2Add oregano, garlic powder, paprika, cumin, chilli powder, salt, pepper and lime juice.
  3. 3Mix.
  4. 4Cook chicken on medium heat for 8 minutes until golden brown.
  5. 5Set chicken aside.
  6. 6Add onions and bell peppers and cook for 2 minutes.
  7. 7Add black beans, washed rice and seasoning.
  8. 8Toast for 1 minute.
  9. 9Add chopped tomatoes with water.
  10. 10Cover and simmer for 12-15 minutes.
  11. 11Mix chicken and coriander.
  12. 12Serve.

Ingredients

  • 375 g Raw Chicken Breast cut into cubes
  • 1 tsp Oregano
  • 0.5 tsp Garlic Powder
  • 1 tsp Paprika
  • 0.5 tsp Cumin
  • 0.5 tsp Chilli Powder
  • 0.5 tap Salt & Pepper
  • 0.5 Whole Lime Juice
  • 1 tsp Olive Oil for cooking
  • 0.5 Medium Medium Onion Chopped
  • 0.5 Medium Medium Red Bell Pepper Chopped
  • 50 g Black Beans
  • 105 g Washed Uncooked Basmati Rice
  • 0.5 tsp each seasoning used previously
  • 150 ml Water or chicken stock for more flavour
  • Chopped Coriander/Cilantro

Equipment

knifeglass bowlspoonpan

Tips

  • When you add the uncooked rice, let it toast with the spices for 1-2 mins to enhance flavours
  • After adding the water, mix well then cover and simmer on low heat for 12-15 mins. Stir halfway to prevent the rice from sticking to the bottom of the pan
  • Add the chicken and mix in with coriander