Description
This Mexican Chicken & Rice one-pot recipe is a flavorful and hearty meal combining tender chicken breast, colorful bell peppers, and classic Mexican spices. Cooked together with rice, black beans, and sweetcorn, then topped with melted cheese and optional spring onions, it’s perfect for a quick and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp Sunflower oil
- 600 g (1.3 lb) 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 (1 cup) Rice, rinsed
- 500 g (2 cups) Passata
- 500 ml (2 cups) Chicken stock
- 400 g (15 oz) Black beans (tinned), drained and rinsed
- 200 g (7 oz) Sweetcorn, drained
- 75 g (2.5 oz) Grated cheese, mozzarella or cheddar
- Salt and freshly ground black pepper to taste
Optional
- 2–3 Spring onions, sliced
Instructions
- Cook the Chicken: Heat the sunflower oil in a large saucepan over medium heat. Add the cubed chicken breast and stir-fry for 5 minutes until the chicken is coloured on all sides.
- Add Aromatics and Spices: Stir in the crushed garlic, red and yellow bell peppers, cumin, mild chilli powder, and paprika. Cook for an additional 1-2 minutes, stirring continuously to coat everything well with the spices.
- Simmer the Rice Mixture: Add the rinsed rice, passata, chicken stock, drained black beans, and season with salt and freshly ground black pepper. Bring the mixture to a simmer, then cover with a lid and cook for 20 minutes until the rice has absorbed the liquid and is tender. Keep an eye on the rice and add extra stock or water if needed to prevent sticking.
- Add Sweetcorn and Heat Through: Stir in the drained sweetcorn and cook for another 4-5 minutes until heated through.
- Melt the Cheese: Sprinkle the grated mozzarella or cheddar cheese over the top, then place the pan under a hot grill for about 5 minutes or until the cheese melts and bubbles.
- Garnish and Serve: Remove from the grill, sprinkle sliced spring onions over the top if using, and serve hot.
Notes
- The amount of liquid needed can vary depending on your rice and cookware; monitor the cooking and add water or stock in small amounts if the rice looks dry or sticking.
- Red and yellow peppers refer to sweet bell peppers.
- Spring onions are also known as scallions or green onions, popular terms in the US.
- Use low-fat cheese as a healthier alternative if desired.
- Ensure the chicken is cut into evenly sized cubes for uniform cooking.
