Description
A comforting one-pot meal featuring chicken, rice, and vibrant vegetables, spiced for flavor.
Ingredients
Scale
- 1 tablespoon sunflower oil
- 600 g cubed chicken breast
- 200 g rinsed rice
- 500 ml chicken stock
- 3 cloves garlic (crushed)
- 2 red and yellow bell peppers (diced)
- 2 tsp cumin
- 1 tsp chili powder
- 2 tsp paprika
- 500 g passata
- 1 can drained black beans
- 1 can sweetcorn
- 75 g grated mozzarella or cheddar
Instructions
- Heat the sunflower oil in a large pot over medium heat.
- Add the cubed chicken breast and cook until browned, about 5-7 minutes.
- Stir in the crushed garlic, diced peppers, cumin, chili powder, and paprika. Cook for another 2-3 minutes until the peppers soften.
- Add the rinsed rice and cook for 1 minute, stirring well.
- Pour in the chicken stock and passata. Stir everything together and bring to a simmer.
- Once simmering, reduce the heat, cover the pot, and cook for about 20 minutes, or until the rice is cooked and liquid is absorbed.
- Stir in the black beans and sweetcorn, allowing them to heat through, about 3-5 minutes.
- Remove from heat and sprinkle the grated cheese on top. Cover for a minute to melt the cheese.
- Fluff the rice with a fork and serve hot.
Notes
Serve hot garnished with fresh cilantro or lime wedges. Pairs well with tortilla chips or a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg