Mexican Chicken and Rice

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients 

• 1 tbsp Sunflower oil

• 600 g Chicken breast, Cut into cubes

• 3 Garlic cloves, Crushed

• 1 Red pepper, Cut into small cubes

• 1 Yellow pepper, Cut into small cubes

• 2 tsp Cumin

• 1 tsp Mild chilli powder

• 2 tsp Paprika

• 200 g Rice, Rinsed

• 500 g Passata

• 500 ml Chicken stock

• 400 g Black beans (tinned), Drained and rinsed

• 200 g Sweetcorn, Drained

• 75 g Grated cheese, Mozzarella or cheddar

• Salt and freshly ground black pepper

Optional:

• 2-3 Spring onions

Instructions 

1. Heat the oil in a large saucepan and add the chicken. Stir for 5 minutes, until coloured all over.

2. Add the garlic, peppers, cumin, chilli, and paprika, continue to stir for a further 1-2 minutes just until everything is well coated in the spices.

3. Add the rice, passata, stock, black beans, salt and pepper and bring to a simmer. Pop the lid on the cook for 15-20 minutes until the rice has absorbed the stock and is cooked.

4. Stir in the sweetcorn and heat through for 4-5 minutes.

5. Add the cheese and pop the pan in the oven for about 5 minutes until it's melted. Sprinkle over spring onion if using, and serve.