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 Add to Shopping List
Serves: 2 people
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-
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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