Mexican Style Chicken & Rice

Chicken breast is not my favourite for no other reason that if it's cooked wrong, it's so dry. Nothing worse than chewing for 3 times as long because you ruined such a fantastic source of lean protein with a crap recipe.

This Mexican Style Chicken recipe is not that. This recipe keeps the chicken moist and coming back for more. They key is to use plenty of seasoning and the right mix ins to add moisture. With the addition of corn and beans this meal can be eating without rice or tortillas and still deliver plenty of fibre, keeping you full hours after eating.

What's in it?

Mexican Style Chicken & Rice

500g Free Range Chicken Breast Mince

1 x 400g Tin of Beans (Black/Red/Chickpeas, doesn't matter)

1 x 400g Crushed Tomatoes

1 x 125g Tin Corn Kernels

1 x 50g Chopped Pickled Jalapenos

1 x Diced Red Onion

1 x Tbsp Olive Oil

1 x Tbsp Tomato Paste

1 x Tbsp Vinegar

1 x Tbsp Honey

1 x Tbsp Siracha Sauce

1 x Tsp Crushed Garlic

2 x Tsp Paprika

2 x Tsp Ground Coriander Seeds

1 x Tsp Chilli Powder / Flakes

Sea Salt & Cracked Pepper to taste.

Let's Cook!

Dice up the onion and garlic, they are going in first. Start heating your pan over a medium heat, drizzle in the olive oil. Once she's hot, throw in the garlic and onion and get the place smelling scrumptious. Once they start to soften and go translucent, add in your chicken mince, being careful to break up all the chunks. We want a nice even mince. Once the mince has mostly turned white from pink, it's time to add in the beans, the corn and the jalapenos. Stir these through for about 1 minute before adding the spices, followed by the sauces. Cook on a medium heat for 5 minutes, stirring regularly, before turning down the heat to a 4/10 and simmering to reduce the water that has come out of the beans, corn and tomatoes. Simmer for about 10 minutes, stirring occasionally or until the mince is a nice even consistency. Salt and pepper to taste and serve with rice, baked potatoes, or in a tortilla.

Makes 5 servings.

Per Serving: 323kcal: 31.8P, 6.1F, 40.1C