MEXICAN CHICKEN & RICE ONE PAN

This vibrant one-pan meal brings together chicken, bell peppers, and spices for a satisfying dinner. With a side of crispy potato chips, this dish is tasty and hassle-free, great for busy weeknight dinners.

PREP 15m

COOK 40m

TOTAL 55m

SERVES 2

Ingredients-

  • 2 Chicken Breasts, Cubed

  • 1/2 onion, finely diced

  • 2 peppers, diced

  • 125g basmati rice

  • 300ml hot water

  • 1 chicken stock cube

  • 2 tbsp fajita/taco seasoning

Extras:

  • Fresh coriander

  • Sour cream

Chips:

  • 6 medium potatoes, cut into 1 cm thick chips

  • 2 tbsp olive oil

  • Pinch of salt

Instructions-

One-Pan Mexican Chicken & Rice:

  1. In a large pan, heat a little oil over medium-high heat. Add the cubed chicken and cook until browned. Remove the chicken from the pan and set it aside.

  2. In the same pan, add a bit more oil if needed, and sauté the diced onion and peppers until they become soft.

  3. Stir in the fajita/taco seasoning and rice. Cook for another minute to toast the rice lightly.

  4. Dissolve the chicken stock cube in 300ml of hot water. Pour this into the pan with the rice, and then add the cooked chicken back into the pan. Stir well to combine.

  5. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally.

  6. Once the rice is cooked, fluff it up with a fork. Serve the Mexican chicken and rice hot, garnished with fresh coriander and a dollop of sour cream.

Chips:

  1. Preheat your oven to 200°C (180°C for fan ovens).

  2. Cut the potatoes into 1 cm thick chips.

  3. Toss the potato chips with olive oil and a pinch of salt.

  4. Spread the chips on a baking tray and bake for 30-40 minutes or until they are golden and crispy.

Enjoy your delicious one-pan Mexican chicken and rice dish along with crispy chips!