Name: Mexican baked chicken and rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 4–6
Cuisine: Mexican
Ingredients: 2 skinless chicken breasts, cut into small strips; 1 red (bell) pepper, deseeded and thinly sliced; lime wedges, to serve; 155 g/5½ oz sweetcorn; 1 tsp ground coriander; flaked sea salt and freshly ground black pepper; 1 bunch of coriander (cilantro); 1 × 400 g/14 oz tin kidney or black beans, drained; 250 g/7 oz wholegrain rice; 400 ml/14 fl oz passata or tinned chopped tomatoes; 1–2 tsp chipotle paste, depending on whether you want it spicy or not; 1 tsp smoked paprika; 3 tbsp olive oil; 1 tsp ground cumin; 4 cloves garlic, crushed; 1 red onion, sliced

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

This is an adaptation on a Mediterranean baked chicken and rice I’ve done many times in the past… probably too many as my family roll their eyes when I say we’re having it for dinner, again! I have taken the same concept of cooking chicken, veg and rice in a tomatoey stock in the oven. I’ve altered the herbs and spices for a Mexican feel and am using wholegrain rice for it’s goodness.