18 June 2017

Plate Up. Quick & Easy Chicken Mexican Rice

I’ve been so busy of late that I’ve found myself in a bit of food rut. Cooking the same go-to, easy dishes on nights that I’m home. Bad Krissie. It really is a terrible routine to fall into, particularly when you love food as much as me!

Thankfully my lovely niece Alice came to the rescue with a new [and delicious, she promised] recipe she had learnt at school. I made a few subtle changes, and gave it a whirl the other night. The verdict? I thoroughly approved. It’s tasty, it reheats really well and it’s super simple. Why don’t you try it yourself…

What you’ll need
1 cup brown rice
1 tablespoon olive oil
1 chicken breast diced (I think chicken mince could also work equally well)
Your chosen Mexican spices – I used paprika, cumin, oregano, and coriander seed (about ½ teaspoon of each)
1 red capsicum, chopped
½ zucchini, chopped
½ leek, sliced (you can also use brown onion but I prefer the subtle leek flavour)
1 small can corn kernels
1 can kidney beans
½ jar salsa
1 cup grated cheese
Sour cream and guacamole to serve

What to do
Preheat your oven to 180degrees Celsius and get your rice cooking in a medium saucepan.

Meanwhile, heat your oil in the fry pan and add your chicken and spices. Once it’s browned a little and your kitchen is smelling all kinds of aromatic, add in your capsicum, zucchini, leek, corn and beans. Add a little swish (it’s a technical term alright!) of water, not too much, to bring it all together. Cook until veggies are soft.

Mix through your rice and pop it all into an oven dish. Add a few dollops of salsa around and give it a sprinkle with your cheese.

Pop it in the oven for 10mins then serve with sour cream and plenty of guac. If you've got a big group I doubt any will be left, if not, portion up the leftovers for lunch. Yum!

Send me a cheeky snap when you've cooked it on InstagramFacebook or Twitter.

Photos by Krissie.