One Pan - Mexican Chilli Chicken & Rice
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||1.0g||0.9g||5%|
|of which sugars||4.3g||9.1g||10%|
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)
1 tbs oil
450g (1 lb) skinless, boneless chicken breasts, diced
1 onion, diced
275g (10oz) long grain rice
1 red pepper, diced
600ml (1 pint) water
400g tin chopped tomatoes
400g tin kidney beans, drained
100g (4oz) sweetcorn
Easy as 1,2,3...
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.
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.
Store in a cool, dry place out of direct sunlight.