Description
This Mexican Chicken & Rice One Pot recipe combines tender chicken breast with vibrant bell peppers, black beans, and sweetcorn, all cooked together with fragrant spices and rice in a single pan. Topped with melted cheese and fresh spring onions, it’s a comforting, flavour-packed Tex Mex meal perfect for a quick and hearty family dinner.
Ingredients
Scale
Chicken and Spice Mix
- 1 tbsp Sunflower oil
- 600 g Chicken breast (Cut into cubes)
- 3 Garlic cloves (Crushed)
- 1 Red pepper (Cut into small cubes)
- 1 Yellow pepper (Cut into small cubes)
- 2 tsp Cumin
- 1 tsp Mild chilli powder
- 2 tsp Paprika
Main Ingredients
- 200 g Rice (Rinsed)
- 500 g Passata
- 500 ml Chicken stock
- 400 g Black beans (tinned) (Drained and rinsed)
- 200 g Sweetcorn (Drained)
- Salt and freshly ground black pepper
Toppings
- 75 g Grated cheese (Mozzarella or cheddar)
- 2-3 Spring onions
Instructions
- Brown the chicken: Heat the sunflower oil in a large saucepan over medium heat. Add the cubed chicken breast and stir continuously for about 5 minutes until the chicken is coloured evenly on all sides.
- Add the aromatics and spices: Stir in the crushed garlic, diced red and yellow peppers, cumin, mild chilli powder, and paprika. Cook for an additional 1-2 minutes to coat the chicken and peppers evenly in the spices and release their flavors.
- Simmer the rice and beans: Add the rinsed rice, passata, chicken stock, drained black beans, and season with salt and freshly ground black pepper. Bring the mixture to a simmer, cover with a lid, and cook for 15-20 minutes until the rice has absorbed the liquid and is tender.
- Mix in the sweetcorn: Stir in the drained sweetcorn and continue to heat the mixture for 4-5 minutes until warmed through.
- Top with cheese and grill: Sprinkle the grated cheese evenly over the pan contents. Place the pan under a grill for about 5 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Scatter the chopped spring onions on top before serving for a fresh, crunchy finish.
Notes
- This one-pot dish combines all the favorite Tex Mex flavors making it a family-friendly, flavorful meal.
- The use of a single pan makes cleanup quick and easy.
- If you prefer a spicier version, increase the chilli powder or add some diced jalapeños.
- For a vegetarian version, omit chicken and use vegetable stock instead.
- Make sure to rinse the rice and beans to remove excess starch and sodium.
Nutrition
- Serving Size: 1 serving
- Calories: 763 kcal
- Sugar: 12 g
- Sodium: 531 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.02 g
- Carbohydrates: 96 g
- Fiber: 15 g
- Protein: 57 g
- Cholesterol: 119 mg
