Chicken with Mexican Rice
This comfort dish is a flavour explosion because of all spices used. This no fuss recipe is perfect for a mid week dinner.
2 people
30 minutes
10 minutes
Ingredients
- 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
