Mexican Chilli Chicken and Rice

Mexican Chilli Chicken and Rice

Mexican Chilli Chicken and Rice

Cook Time
30 Minutes
  • 1 sachet One Pan - Mexican Chilli Chicken & Rice

  • 450 grams (1 bag) skinless, boneless chicken breasts, diced

  • 1 onion, diced

  • 275 grams (10 ounces) long grain rice

  • 1 red pepper, diced

  • 600 millilitres (1 pint) water

  • 400 grams tin chopped tomatoes

  • 400 grams tin kidney beans, drained

  • 100 grams (4 ounces) sweetcorn

Cooking tip
  1. 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.


  • 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.