Mexican Chicken With Rice & Beans
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Mexican Chicken With Rice & Beans
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 1tbsp Olive Oil
- 1 Brown Oniondiced
- 2 Red Capsicumsdiced
- 3tbsp Chipotle Paste
- 800ml Diced Tomatoes2 x 400ml cans
- 4 Chicken Filletsuse breast fillets
- 1cup watermore if required
- 1tbsp White Sugar
- 2cups Long Grain White Rice
- 400g Pinto Beans1 can drained
- 1bunch Corianderroughly chopped
- 1 limejuice from lime only
- Sour Creamto serve
Instructions
Mexican Chicken
- Heat olive oil in a large frying pan over medium high heat.
- Add onion & capsicum and cook for about 3-4 minutes until softened.
- Add chipotle paste and stir for about 1 minute until mixed through.
- Add diced tomatoes and stir to combine.
- Add chicken and approx 1 cup water and stir to mix through. Add more water if required to just cover chicken, but don’t add too much.
- Turn heat down and simmer for 20-25 minutes until chicken is cooked through.
- Once cooked, remove pan from heat, then remove chicken from pan and using two forks, shred chicken fillets.
- Place pan back onto heat and Add shredded chicken and sugar back into pan. Stir to combine. Season with pepper as required.
- Remove from heat, garnish with coriander and serve with rice and beans (see instructions below)
Rice & Beans
- While the chicken is cooking, cook white rice using rice cooker.
- Once rice is cooked add pinto beans, corinader and lime juice to rice cooker and stir to mix through. Allow to sit on warm setting for a few minutes to warm beans.
- Once done, divide rice mixture and serve with chicken.