Recipes
Recipe: Mexican Chicken & Rice Bake
Per Serving
569 Calories| 49g Protein, 64g Carbs, 14g Fat
Ingredients
- 500g Chicken Breast, cut into strips
- 1 Red Pepper, cut into strips
- 1 Yellow Pepper, cut into strips
- 200g Rice, rinsed
- 400g Tomato & Basil Pasta Sauce
- 500ml Chicken Stock
- 400g Black Beans, drained
- 200g Corn, drained
- 75g Mozzarella Cheese, grated
- 2 Spring Onions, sliced
- 1 Tbsp Olive Oil
- 2 Tsp Cumin
- 1 Tsp Chilli Flakes
- 2 Tsp Paprika
- Salt & Pepper
Directions
- Heat the oil in a large saucepan and add the chicken. Stir for 5 minutes, until the chicken is browned.
- Add the peppers, cumin, chilli, and paprika. Stir for another 1-2 minutes until everything is well coated in the spices.
- Add the rice, pasta sauce, stock, black beans, salt, and pepper. Bring to a simmer.
- Cover with a lid and cook for 15-20 minutes until the rice has absorbed the stock and is cooked.
- Stir in the corn and heat through for 4-5 minutes.
- Add the cheese and place the pan under the grill for about 5 minutes until the cheese is melted.
- Sprinkle with spring onion if using, and serve.