If this recipe isn't a reason to cook a chicken on a Sunday just for the left over chicken then I don't know what is!
Full of tex Mex flavour, ready in a dash and on top of that really healthy and full of protein. Winning all round 🤩 If you enjoy this (which you will) check out some of my other delicious one pot rice dishes either right here on my website or on my YouTube channel.
Prep time 10 mins
Cook time 40 mins
1.5tbsp veg or olive oil
1 onion, diced
1 red pepper, cored & diced
Tex Mex spice blend (see below)
200g washed and rinsed basmati rice
150ml passata
250g cooked diced chicken
1 tin kidney beans, rinsed and drained (optional)
600ml chicken stock
Handful of chopped coriander, approx 30g all together
Juice of 1/2 a lime
For the Moroccan spice blend
2tsp ground coriander
1tsp ground cumin
2tsp smoked paprika
1tbsp dried oregano
1/2tsp garlic powder
1/2tsp hot chilli powder ( use more or change to mild chilli powder depending on personal taste)
1/2tsp salt
Optional Garnish Suggestions
Guacamole
Tomato Salsa
Sour Cream
Sliced Spring Onion
Chopped Fresh Coriander
You will ideally need a 10" saute pan with a lid available or a deep frying pan and make a lid from tin foil but it must be tight fitting.
Heat the oil in your saute pan on a medium heat add the chopped onion and pepper to the pan. Cook until they are just beginning to soften, about 5mins should do the trick. In this time you can add a little more oil or water if the pan gets too dry.
After about 5 mins add about 100ml of water to the pan and then put in all of the Tex Mex spice mix. Cook for 2 mins or so until the spices are fragrant, again add a splash of water to avoid any sticking or burning if you need to.
Now pour in the rinsed rice give it a stir and let the rice get coated in the flavours.
After a couple of minutes, add the passata, cooked chicken, rinsed & drained kidney beans (if using), chicken stock and lime juice.
Turn the heat up to high and let the stock reduce to the same level as the rice. Once the stock has reduced and is at the same level as the rice give it a stir, add half the chopped coriander and cover with a tight lid and then turn down to very low. For instance my induction hob goes from 1 to 10, 10 being highest and I put it on 1.5 (see my YouTube video for visual reference)
Set a timer and leave for 14mins, don't not uncover until then.
After 14mins you should have a perfectly cooked flavoursome rice, turn the heat off and quickly finish by sprinkling over the grated cheese and recovering for a couple of mins until the cheese has melted.
Serve up and sprinkle over the extra chopped coriander and any of your chosen fresh garnishes! 🤌🤤
