One Pan Chicken & Rice
Prep, set & forget - a delicious Mexican one pot dinner. Flavoured with Tweed Mexicana Mix, filled with veggies and finished with sour cream and cheese. This dish is a absolute winner!!
Serves 4
Effort: Easy
Prep: 10mins
Cook: 40mins
Ingredients
2 Chicken breasts, diced small
1 &1/2 cups long grain rice, uncooked
2 Tbsp Tweeds Mexicana mix
4 Garlic cloves, crushed
2 Cups chicken stock
1 Cup corn
1 onion, finely diced
1 Can black beans, drained
4 tomatoes, diced
1 bunch coriander, chopped
salt
100ml Sour cream
1 Cup grated cheese + extra to serve
Method
Preheat your 160c fan/ 180c.
Place a cast iron pan (with a lid) on medium heat, add a little olive oil. When hot, add in diced onions with a pinch of salt and sauté until soft and translucent. Throw in the chicken and cook through. Add the Mexicana mix, garlic, uncooked rice, tomatoes, black beans, corn, half the coriander, stock, and 3/4 cup boiling water. Stir to combine and bring to a boil then turn the heat off.
Place in the oven with the lid on & bake for 35-40 mins or until all the liquid is absorbed and the rice is cooked through. If it’s looking dry and still firm, add a little more water and bake for a further 5-10 mins.
Remove from the oven and stir through the sour cream and grated cheese & top with a shake or two of Fancy Hanks seasoning. Leave to stand for 5 mins before serving.
Hints & tips
Serve corn chips on the side for a little crunch - great for scooping the rice mix.
Add diced chorizo when cooking the chicken for extra flavour.
