Mexican Chicken & Rice
Serves 4
Directions
- 1Slice your chicken into cubes, add oregano, garlic powder, paprika, cumin, chili powder, salt, pepper, and lime juice.
- 2Mix till you lose patience, then cook on medium heat for 8 minutes till golden brown.
- 3Set the chicken aside, then add onions and bell peppers.
- 4Cook for 2 minutes before adding black beans, washed rice, and more seasoning.
- 5Let it toast, then add chopped tomatoes with water.
- 6Bring to a light bubble, then cover and simmer for 12 minutes till fully cooked.
- 7Mix in the chicken with coriander.
- 8Distribute into 4 equal servings and enjoy.
Ingredients
- 750 g Raw Chicken Breast cut into cubes
- 2 tsp Oregano
- 1 tsp Garlic Powder
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Chilli Powder
- 1 tap Salt & Pepper
- 1 Whole Lime Juice
- 2 tsp Olive Oil for cooking
- 1 Medium Medium Onion Chopped
- 1 Medium Medium Red Bell Pepper Chopped
- 100 g Black Beans
- 210 g Washed Uncooked Basmati Rice
- 1 tsp each seasoning used previously
- 300 ml Water
- Chopped Coriander/Cilantro
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
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