One-pot Mexican chicken and rice
Chicken, rice, beans and sweetcorn cooked together in one pot in a spiced tomato broth.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Chicken breast400 g
- Onion1
- Pepper (red or yellow)1
- Garlic2 cloves
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Rice250 g
- Tinned chopped tomatoes (400 g)1
- Vegetable stock500 ml
- Tinned kidney beans (400 g)1
- Tinned sweetcorn1
- Lemon½
- Flat-leaf parsley½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
In a wide pan with a lid, fry the diced, salted chicken in the oil over a medium-high heat for 4 minutes, then add the chopped onion and pepper and cook for 4 minutes.
Stir in the crushed garlic, cumin, paprika and the rinsed rice and stir for 1 minute.
Add the chopped tomatoes and stock, season, bring to the boil, then cover and simmer gently for 18 minutes.
Stir in the drained beans and sweetcorn, cover and leave to stand for 5 minutes. Serve with lemon juice and parsley.