This comfort dish is a flavour explosion because of all spices used. This no fuss recipe is perfect for a mid week dinner.
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Serves: 2 people
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1 - Chicken Stock Cube
200 g Chopped Tomatoes
1 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) (optional)
1 - Red Pepper
or green, cut into strips
80 g SuperValu Basmati Rice
1 - SuperValu Partboned Chicken Breast
2 tbsp SuperValu Tomato Purée
400 ml Water
- Warm one tablespoon of the oil in the 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