Directions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onions and bell peppers, cook until softened.
- 3Add grated garlic and cook for another minute.
- 4Add chicken mini fillets and cook until browned on all sides.
- 5Stir in chopped tomatoes, black beans, tomato puree, fajita seasoning mix, sweet paprika, garlic granules, salt, and pepper.
- 6Add washed and drained rice to the pot and stir until well combined.
- 7Pour in vegetable stock and bring to a boil.
- 8Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
- 9Remove from heat, sprinkle grated cheddar cheese over the top, cover, and let it sit for a few minutes until the cheese melts.
- 10Serve hot, garnished with chopped parsley if desired.
Ingredients
- 500 g chicken mini fillets, uncooked
- 1 medium bell pepper
- 1 medium onion
- 3 garlic cloves
- 180 g easy cook long grain rice, washed and drained
- 2 large vine tomatoes, peeled and chopped
- 0.5 can black beans, washed and drained
- 25 g tomato puree
- 1 sachet Old El Paso fajita seasoning mix (roasted tomato and pepper)
- 1 tsp sweet paprika
- 1 tsp garlic granules
- to taste pepper
- to taste salt
- 1.5 tbsp olive oil
- 2 cups vegetable stock (made up from stock cube)
- 90 g grated mature cheddar cheese
- chopped parsley for garnishing
Equipment
pot
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