Mexican Chicken and Rice
Posted on January 20th, 2010 by admin
Serves 4
1 syn and 4 HEa portions for entire recipe on Extra Easy
Ingredients
165g of long grain rice
300g tin of kidney beans, drained and rinsed
fresh coriander
8 chicken thighs (skinned, boned and any fat removed)
Taco Sauce (see below)
168g of reduced fat cheddar cheese, grated (4 HEa portions)
To serve: fat free natural yoghurt and fresh coriander
for the Taco Sauce:
250ml of passata
125ml of water
1 tablespoon of chilli powder
1 teaspoon of cumin
1 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of garlic salt
1 tablespoon of rice vinegar
1/2 teaspoon of paprika
1 teaspoon of brown sugar (1 syn)
1/4 teaspoon of cayenne pepper
Method
Add all the taco sauce ingredients to a saucepan, stir well and simmer on a low heat for 20 mins until you are ready to add it to the dish.
Preheat the oven to 180c or 350f.
Add the rice to a saucepan of boiling hot water and cook it for approx 15 mins. . Add the kidney beans, some fresh coriander and the rice (drained of any excess water) to a large bowl and mix thoroughly. Transfer it to a round oven proof dish and spread out evenly.
Heat a large frying pan sprayed with some non fat spray and add the chicken thighs, cook each side until they are lightly browned. Add the taco sauce from the saucepan ad cook for a further few mins. Arrange the chicken and taco sauce on top of the rice.
Sprinkle with the cheese. Cover with some foil. Bake in the oven for approx 30 mins. Remove the foil and bake for a further 5 mins uncovered so the cheese goes a nice golden colour.
Serve with a dollop of fat free natural yoghurt and a sprinkling of fresh coriander
Filed under: cheese, chicken, main course, rice
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