Description
A flavorful and easy one-pot Mexican Chicken & Rice recipe combining tender chicken breast, vibrant peppers, spices, and creamy cheese. This hearty dish is perfect for a quick weeknight dinner, blending rice, black beans, and sweetcorn for a satisfying and well-rounded meal.
Ingredients
Protein & Veggies
- 600 g Chicken breast (Cut into cubes)
- 3 Garlic cloves (Crushed)
- 1 Red pepper (Cut into small cubes)
- 1 Yellow pepper (Cut into small cubes)
- 400 g Black beans (tinned) (Drained and rinsed)
- 200 g Sweetcorn (Drained)
- 2-3 Spring onions (For garnish)
Spices & Seasonings
- 2 tsp Cumin
- 1 tsp Mild chilli powder
- 2 tsp Paprika
- Salt and freshly ground black pepper (to taste)
Pantry Staples
- 1 tbsp Sunflower oil
- 200 g Rice (Rinsed)
- 500 g Passata
- 500 ml Chicken stock
- 75 g Grated cheese (Mozzarella or cheddar)
Instructions
- Cook the chicken: Heat the sunflower oil in a large saucepan over medium heat. Add the cubed chicken breast and stir continuously for about 5 minutes until the chicken is evenly browned on all sides.
- Add vegetables and spices: Incorporate the crushed garlic, red and yellow peppers, cumin, mild chilli powder, and paprika. Stir thoroughly and cook for an additional 1-2 minutes to allow the spices to coat the ingredients and release their aromas.
- Cook the rice mixture: Add the rinsed rice, passata, chicken stock, black beans, and season with salt and freshly ground black pepper. Bring the mixture to a gentle simmer, cover with a lid, and cook for 15-20 minutes until the rice has absorbed all the liquid and is cooked through.
- Add sweetcorn and heat through: Stir in the drained sweetcorn and continue cooking for 4-5 minutes to warm it through evenly within the dish.
- Melt the cheese: Sprinkle the grated cheese over the top of the mixture. Transfer the saucepan under a preheated grill for about 5 minutes or until the cheese has fully melted and turned slightly golden.
- Serve: Remove from the grill, sprinkle with chopped spring onions for freshness, and serve hot.
Notes
- Ensure the rice is rinsed thoroughly before cooking to remove excess starch and prevent clumping.
- If the rice isn’t fully cooked after 15-20 minutes, add a little more chicken stock and continue cooking until tender.
- You can substitute sunflower oil with olive oil for a different flavor.
- If you prefer, swap out the chicken breast for thigh fillets for a juicier texture.
- Mozzarella or cheddar cheese both work well; choose your favorite or a blend for variation in taste.
- For a spicier kick, increase the mild chilli powder or add some chopped fresh chili.
