Chicken with Mexican Rice
RECIPE OVERVIEW
This comfort dish is a flavour explosion because of all spices used. This no fuss recipe is perfect for a mid week dinner.
Ingredients
Serves: 2 people
-
1
-
Chicken Stock Cube
cube -
200
g
Chopped Tomatoes
-
2
tsp
Fajita Spice Mix
-
1
clove
Garlic
crushed -
0.5
tsp
Ground Cumin
-
1
small
Onion
chopped -
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
boiling
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
Method
- 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.
- 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.
- 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.
- 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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