Oh, the vibrant flavors and aromas of Mexican cuisine—there’s something about it that just warms the soul! Picture this: tender chicken simmering with spices, mingling lovingly with rice that’s absorbed every savory drop.
Does it remind you of a festive gathering or maybe that time you stumbled upon an authentic little eatery? This dish brings that lively spirit right to your table—minus the plane ticket.
Steps
- Heat sunflower oil in a large saucepan and add the cubed chicken. Cook the chicken for about 5 minutes, stirring occasionally, until it is browned on all sides.
- Add crushed garlic, diced red and yellow peppers, cumin, mild chili powder, and paprika to the saucepan. Stir for an additional 1-2 minutes until the spices thoroughly coat the chicken and vegetables.
- Incorporate rinsed rice, passata, chicken stock, drained black beans, salt, and pepper into the pan. Bring the mixture to a simmer, cover with a lid, and let it cook for 15-20 minutes until the rice absorbs the liquid and is tender.
- Mix in the drained sweetcorn and cook for another 4-5 minutes until heated through. Sprinkle grated cheese over the top and place the pan under the grill for about 5 minutes to melt the cheese. Optionally, garnish with sliced spring onions before serving.
Ingredients
- 1 tablespoon sunflower oil
- 600 grams chicken breast, cut into cubes
- 3 garlic cloves, crushed
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 teaspoons cumin
- 1 teaspoon mild chili powder
- 2 teaspoons paprika
- 200 grams rice, rinsed
- 500 grams passata
- 500 milliliters chicken stock
- 400 grams black beans, tinned, drained and rinsed
- 200 grams sweetcorn, drained
- 75 grams grated cheese, either mozzarella or cheddar
- Salt and freshly ground black pepper to taste
- Optional: 2-3 spring onions for garnish
Nutritional Values
Calories: 763kcal | Carbohydrates: 96g | Protein: 57g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 531mg | Potassium: 1975mg | Fiber: 15g | Sugar: 12g | Vitamin A: 2716IU | Vitamin C: 113mg | Calcium: 236mg | Iron: 7mg
FAQ
- Why is it necessary to rinse the rice before cooking?
- Rinsing the rice helps to remove excess starch, which can cause the rice to become sticky when cooked. This step ensures that the rice has a fluffier texture and is less likely to be clumpy.
- Is this Mexican Chicken & Rice dish spicy?
- The dish has a mild level of heat from the chilli powder. If you prefer a spicier version, you can add a chopped red chilli along with the peppers. For those who are sensitive to spice, serving it with a dollop of plain yogurt can help to cool it down.
- Can I make this recipe vegetarian or vegan?
- Yes, for a vegetarian version, replace the chicken with fried halloumi cubes added at the end of cooking. To make it vegan, simply omit both the meat and cheese.
- What type of pan is best for one pot meals?
- A large, sturdy saucepan is ideal for one pot meals. It should have a lid to help the rice cook evenly. If you’re looking for specific recommendations, you might find pan reviews helpful to determine the best option for your cooking needs.
- How should leftovers be stored and reheated?
- Leftovers can be stored in the refrigerator for up to three days. Ensure the rice is cooled quickly and reheated thoroughly until piping hot to follow food safety guidelines. Freezing this dish is not recommended as it can become sticky when reheated, but if necessary, freeze in an airtight container for up to three months and defrost before reheating.
Tips
- Rinse the Rice: To avoid sticky rice, rinse it thoroughly before cooking to remove excess starch, ensuring a fluffy texture.
- Monitor Liquid Levels: Keep an eye on the rice as it cooks, and if it starts to dry out, add a splash of water or stock to prevent sticking and ensure it’s cooked through.
- Customise the Spice Level: Adjust the amount of chilli powder or add plain yoghurt to balance the heat according to your family’s preference.
- Cheesy Finish: For a delicious melted cheese topping, sprinkle cheese over the dish and briefly grill it before serving.
Equipment
- Large saucepan with a lid – Essential for making one-pot meals.
- Grill-safe pan – To finish the dish under the grill for melting cheese.
- Sieve – For rinsing rice properly.
- Chef’s knife – For cutting chicken and vegetables efficiently.
