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Mexican Chilli Chicken and Rice
Cook Time
30 Minutes
Ingredients
9
Ingredients
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450 grams (1 bag) skinless, boneless chicken breasts, diced
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1 onion, diced
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275 grams (10 ounces) long grain rice
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1 red pepper, diced
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600 millilitres (1 pint) water
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400 grams tin chopped tomatoes
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400 grams tin kidney beans, drained
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100 grams (4 ounces) sweetcorn
Key Products
Cooking tip
- Try something different... Top with guacamole, soured cream and lime wedges to serve. Try replacing the chicken with King prawns; simply add at the end and cook for 34 mins, or until they are cooked through.
Instructions
- 1 Heat oil, fry chicken and onion, until golden brown. Stir in pepper and rice, cook for a further few mins.
- 2 Stir in sachet contents, add water, tomatoes, kidney beans and sweetcorn, and bring to the boil.
- 3 Reduce heat, cover and simmer for 20 mins, stirring occasionally, or until water is mostly absorbed and rice is cooked.
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