Description
A flavorful and hearty Mexican Chicken & Rice one-pot recipe combining tender chicken breast, colorful peppers, black beans, and sweetcorn, all cooked with aromatic spices and finished with melted cheese and fresh spring onions. Perfect for a quick and satisfying family-friendly meal with authentic Tex Mex flavors.
Ingredients
Scale
Protein & Vegetables
- 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)
- 400 g Black beans (tinned) (Drained and rinsed)
- 200 g Sweetcorn (Drained)
- 2-3 Spring onions (for garnish)
Spices & Seasonings
- 2 tsp Cumin
- 1 tsp Mild chilli powder
- 2 tsp Paprika
- Salt and freshly ground black pepper (to taste)
Other Ingredients
- 1 tbsp Sunflower oil
- 200 g Rice (Rinsed)
- 500 g Passata
- 500 ml Chicken stock
- 75 g Grated cheese (Mozzarella or cheddar)
Instructions
- Heat the oil and cook chicken: Heat the sunflower oil in a large saucepan over medium heat. Add the cubed chicken breast and stir for 5 minutes until the pieces are browned and colored all over.
- Add garlic, peppers, and spices: Incorporate the crushed garlic cloves, diced red and yellow peppers, cumin, mild chilli powder, and paprika. Stir continuously for another 1-2 minutes so the chicken and vegetables are well coated with the spices.
- Add rice, passata, stock, beans, and simmer: Add the rinsed rice, passata, chicken stock, drained and rinsed black beans, salt, and freshly ground black pepper to the pan. Stir to combine, then cover with a lid and let it simmer gently for 15-20 minutes, until the rice absorbs the liquid and is fully cooked.
- Mix in sweetcorn and heat through: Once the rice is cooked, stir in the drained sweetcorn and continue heating for 4-5 minutes until everything is hot and well combined.
- Add cheese and grill until melted: Sprinkle the grated cheese evenly over the top. Transfer the pan under a grill for about 5 minutes, or until the cheese has melted and starts to brown slightly.
- Garnish and serve: Remove from the grill, scatter sliced spring onions on top for freshness, and serve immediately.
Notes
- This Mexican Chicken & Rice One Pot dish combines Tex Mex flavors in one pan for an easy, delicious meal.
- It features a balance of protein and vegetables, perfect for family dinners.
- If desired, substitute chicken breast with thigh meat for a juicier texture.
- Adjust spices to taste for mild or more heat.
- Make sure to rinse the rice to avoid excess starch and prevent it from sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 763 kcal
- Sugar: 12 g
- Sodium: 531 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.02 g
- Carbohydrates: 96 g
- Fiber: 15 g
- Protein: 57 g
- Cholesterol: 119 mg
