Name: Mexican Chicken and Rice with Corn and Avocado Salsa
Prep time: 15 min
Cook time: 34 min
Total time: 49 min
Yield: 6
Ingredients: 750g chicken tenderloins, trimmed; 35g sachet chipotle seasoning; 2 tblsps olive oil; 1 onion, finely chopped; 1 red capsicum, cut into 3cm pieces; 1 green capsicum, cut into 3cm pieces; 400g can chopped tomatoes; 425g can black beans, drained, rinsed; 2 cups (500ml) chicken stock; 1 cup long-grain white rice; Sour cream, to serve; CORN AND AVOCADO SALSA; 2 large corn cobs, husks removed; 1 large avocado, finely chopped; 1⁄2 cup chopped fresh coriander; 1 tblsp lime juice; Salt and pepper, to taste

Mexican Chicken and Rice with Corn and Avocado Salsa

Try this one-pan chicken dinner!

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Serves 6

Prep

15M

Cook

34M

Total

49M

Take the hassle out of cooking and cleaning with tasty dinners that come together easily.

Ingredients

750g chicken tenderloins, trimmed

35g sachet chipotle seasoning

2 tblsps olive oil

1 onion, finely chopped

1 red capsicum, cut into 3cm pieces

1 green capsicum, cut into 3cm pieces

400g can chopped tomatoes

425g can black beans, drained, rinsed

2 cups (500ml) chicken stock

1 cup long-grain white rice

Sour cream, to serve

CORN AND AVOCADO SALSA

2 large corn cobs, husks removed

1 large avocado, finely chopped

1⁄2 cup chopped fresh coriander

1 tblsp lime juice

Salt and pepper, to taste

Method

To make salsa, cut kernels from cobs. Place in a medium bowl with remaining ingredients. Gently stir to combine.

Toss chicken with 1 tblsp of the seasoning in a large bowl.

Heat half the oil in a large, deep frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 2 minutes on each side, or until browned. Remove.

Heat remaining oil in the same hot pan. Add onion, capsicums and remaining seasoning. Cook, stirring occasionally, for about 4 minutes, or until soft. Add tomatoes, beans, stock and rice. Stir to combine.

Bring to boil. Cover with lid. Gently boil for 15 minutes. Arrange chicken in a single layer over top. Cover pan. Simmer, without stirring, for about 7 minutes, or until chicken is cooked and rice is tender. Remove from heat.

To serve, spoon salsa over chicken in the pan. Top with sour cream.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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