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Chicken with mexican rice recipe


This comfort dish is a flavour explosion because of all spices used. This no fuss recipe is perfect for a mid week dinner. 

Preparation time: 10 minutes

Cooking time: 30 minutes


Serves: 2 people

  • 1 - Chicken Stock Cube
  • 200 g Chopped Tomatoes
  • 2 tsp Fajita Spice Mix
  • 1 clove Garlic
  • 0.5 tsp Ground Cumin
  • 1 small Onion
  • 2 tbsp Rapeseed Oil
  • 0.5 - Red Chilli
    deseeded and finely chopped (optional)
  • 1 - Red Pepper
    or green, cut into strips
  • 80 g SuperValu Basmati Rice
  • 1 - SuperValu Part Boned Chicken Breast
    cut into strips
  • 2 tbsp SuperValu Tomato Purée
  • 400 ml Water
To Serve
  • 1 tbsp Greek Yoghurt
  • 1 tbsp Salsa
  • 1 tbsp SuperValu Fresh Coriander
    leaves, chopped
  • 1 bunch SuperValu Mixed Baby Salad Leaves
  • 1 tbsp Supervalu Guacamole Dip


  1. Warm 1 tablespoon of the oil in a saucepan set over a medium heat. Add the onion and cook for 5 minutes, until it starts to soften. Reduce the heat and add the rice, stirring constantly for a further 3 minutes. Add the chopped tomatoes, garlic, chilli, if using, tomato purée and cumin and turn the heat back up. Stir for 1 minute.
  2. Dissolve the stock cube in the boiling water and add to the saucepan. Cook for 15 to 20 minutes over a medium heat, stirring occasionally, until the rice is cooked through.
  3. While the rice is cooking, warm the remaining tablespoon of oil in a frying pan set over a medium heat and add the chicken strips. Once they have browned, add the pepper strips and spice mix. Cook for 10 minutes, until the chicken is completely cooked through.
  4. Plate up the rice and chicken along with some salad leaves, a dollop of Greek yogurt, guacamole and salsa. Garnish with the coriander leaves and serve.

Good source of potassium

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