You’re gonna back after all

Mexican Chicken and Rice


INGREDIENTS

500g of free-range chicken mince (preferably from the thigh)

1 red capsicum (bell pepper) diced

1 yellow capsicum diced

1 onion (any onion would work) diced

1 clove of garlic, minced

2 tbsp of extra virgin olive oil

2 tbsp of your favorite taco seasoning or you can see mine in the notes below

3/4 of passata (tomato sauce)

1 tin of organic black beans

1 cup of rice of your choice – I used basmati rice as it cooks very fast and tastes great. See notes about cooking rice.

2 cups of chicken or vegetable stock

1/2 cup of grated cheese. You can use a Mexican mix or just grate your everyday Tasty or Cheddar.

Optional but highly recommended extras:

Fresh coriander

Greek/plain yogurt or sour cream if you prefer

Avocado

Fresh lime

Pickled jalapenos

INSTRUCTIONS

Preheat your oven to 200’C (390’F)

Heat the olive oil in a large frying pan on medium heat. Add the onions and cook for one minute. Add the diced capsicum and fry for a further two minutes. Add garlic and fry for one more minute.

Move the vegetables to one side of the pan, and add chicken mince to the pan. Using a spatula break up the chicken mince and fry until the chicken is cooked. Mix the chicken with the vegetables.

Add taco seasoning and mix well.

Add black beans and tomato sauce to the chicken mix, stir to combine.

Add rice and vegetable or chicken stock, bring to the boil and turn the heat down to low immediately.

Cook rice and chicken with a tight lid on for about 10 minutes. Taste the rice, if it is not done yet, cook it for another five minutes. You can add extra stock or water if there is no liquid left in the pan.

Sprinkle cheese on top and put the pan in the oven. Change the setting to 240’C, with the grill on. It should take only a couple of minutes for the cheese to melt and get brown, so make sure to watch it closely.

Take out of the oven and serve! Be careful when taking the pan out of the oven, it is heavy and hot!