One pot Mexican chicken rice

We love Mexican food and have on weekly rotation tacos or nachos. Both are super easy to make with left over pulled pork and a handful of fresh ingredients. The kids have been enjoying rice bowls too and as their taste buds have developed we have added one pot Mexican chicken rice to a family favourite. One kid won’t eat avocado and beans, the other doesn’t like corn so feel free to add the extra’s based on your families preferences.

This recipe makes 6 serves (yay for left over lunches) and takes an hour from prep to serving. You can marinade the chicken prior and then only need about 40minutes of cooking time.

ingredients

2 chicken breasts, diced (approx. 700g)
3 Tablespoons oil
Juice of 1 lime
1 tsp garlic powder
2 tsp paprika
1 tsp ground cumin
pinch salt
1 onion, diced
3 cloves garlic, diced
1 medium red capsicum/bell pepper, diced
1 cup medium grain rice
1 cup chicken stock
1 jar mild salsa (300g)
1 can tinned tomatoes (400g)
2 cups grated cheese

optional garnish items
125g tin corn kernels
125g tin black beans
1 avocado, diced
1 tomato, deseeded and diced
1 lime
sliced jalapeños
sour cream

directions

1. Prep the chicken by dicing into bite size pieces and mixing with 2 tablespoons oil, juice of 1 lime, garlic powder, paprika, ground cumin and salt.
2. Heat 1 tablespoon of oil in large pot, add diced onion and cook for 5 minutes until translucent. Add diced garlic and cook for a further minute.
3. Add chicken to the pot and cook with onion mixture until all chicken is cooked on the outside, approximately 5 minutes.
4. Add rice and allow to cook for a minute prior to adding stock, tin tomatoes, salsa and capsicum.
5. Bring to the boil and reduce to medium heat, cover with lid and allow to simmer for 15 minutes stirring every 5 minutes to ensure rice does not stick to the bottom of the pan.
6. Turn off heat and add any preferred garnish items you would like stirred through prior to topping with cheese and allowing to rest with lid on for a further 5 minutes or until cheese is melted.
7. Top with sour cream, avocado and freshly squeezed lime juice prior to serving.

utensils
You will need a board, knife, measuring jug, measuring spoons, sauté pot with lid and spoon.

If you like this recipe try our chicken paella or Mexican tomato and corn soup.