High Protein Mexican Chicken & Rice
Directions
- 1Cube the chicken breast.
- 2Add oregano, garlic powder, paprika, cumin, chilli powder, salt, pepper, and lime juice to the cubed chicken.
- 3Mix the chicken and spices thoroughly.
- 4Cook the seasoned chicken in a pan over medium heat for 6-8 minutes.
- 5Remove the chicken from the pan and set aside.
- 6Add chopped onion and bell pepper to the same pan.
- 7Cook the onion and bell pepper for 2 minutes.
- 8Add black beans to the pan.
- 9Add uncooked rice to the pan.
- 10Add extra seasoning to the rice mixture.
- 11Toast the rice and spices for 1 minute.
- 12Add chopped tomatoes to the pan.
- 13Add 300ml of water to the mixture.
- 14Cover and simmer for 12-15 minutes.
- 15Add the cooked chicken and coriander to the rice mixture and mix well.
- 16Serve and enjoy.
Ingredients
- 750 g cubed chicken breast
- 2 tsp oregano
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp pepper
- 1 whole lime juice
- 2 tsp olive oil
- 1 chopped medium onion
- 1 chopped medium red bell pepper
- 100 g black beans
- 210 g washed uncooked basmati rice
- 1 tsp of each extra seasoning (oregano, garlic powder, paprika, cumin, chilli powder, salt, pepper)
- 1 can chopped tomatoes
- 300 ml water
- chopped coriander/cilantro
Equipment
knifebowlpanspoonmeasuring cuplid
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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