Did you say you were craving Mexican food, Chef? Your culinary wish is our command! A bed of fluffy basmati rice forms the foundation of this dish for the browned chicken mince, dotted with silky pieces of onion & rich kidney beans, coated in a tangy tomato & The Sauce Queen Smokey BBQ Sauce. Finished with fresh chilli & coriander.
Smoky Mexican Chicken & Rice
Smoky Mexican Chicken & Rice
with kidney beans & a smoky BBQ sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Cooked Chopped Tomato
- Free-Range Chicken Mince
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Kidney Beans
- Old Stone Mill Mexican Spice
- Onion
- Onions
- The Sauce Queen Smokey BBQ Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 100ml of water. Simmer until reduced and slightly thickening, 8-10 minutes. In the final 2-3 minutes, mix in the BBQ sauce, and the rinsed beans. Remove from the heat and season.
LA CENA ESTÁ LISTA
Make a bed of the rice, top with the saucy mince, sprinkle over the chopped chilli (to taste), and garnish with the chopped coriander. Que aproveche, Chef!
White Basmati Rice - 100ml
Free-range Chicken Mince - 150g
Onion - 1
Old Stone Mill Mexican Spice - 5ml
Cooked Chopped Tomato - 50g
The Sauce Queen Smokey BBQ Sauce - 20ml
Kidney Beans - 60g
Fresh Chilli - 1
Fresh Coriander - 3g
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml of water. Simmer until reduced and slightly thickening, 8-10 minutes. In the final 2-3 minutes, mix in the BBQ sauce, and the rinsed beans. Remove from the heat and season.
LA CENA ESTÁ LISTA
Make a bed of the rice, top with the saucy mince, sprinkle over the chopped chilli (to taste), and garnish with the chopped coriander. Que aproveche, Chef!
White Basmati Rice - 200ml
Free-range Chicken Mince - 300g
Onion - 1
Old Stone Mill Mexican Spice - 10ml
Cooked Chopped Tomato - 100g
The Sauce Queen Smokey BBQ Sauce - 40ml
Fresh Chilli - 1
Kidney Beans - 120g
Fresh Coriander - 5g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft, 5-6 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 300ml of water. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 3-4 minutes, mix in the BBQ sauce, and the rinsed beans. Remove from the heat and season.
LA CENA ESTÁ LISTA
Make a bed of the rice, top with the saucy mince, sprinkle over the chopped chilli (to taste), and garnish with the chopped coriander. Que aproveche, Chef!
White Basmati Rice - 300ml
Free-range Chicken Mince - 450g
Onions - 2
Old Stone Mill Mexican Spice - 15g
Cooked Chopped Tomato - 150g
The Sauce Queen Smokey BBQ Sauce - 60ml
Kidney Beans - 180g
Fresh Chillies - 2
Fresh Coriander - 8g
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft, 5-6 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 400ml of water. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 3-4 minutes, mix in the BBQ sauce, and the rinsed beans. Remove from the heat and season.
LA CENA ESTÁ LISTA
Make a bed of the rice, top with the saucy mince, sprinkle over the chopped chilli (to taste), and garnish with the chopped coriander. Que aproveche, Chef!
White Basmati Rice - 400ml
Free-range Chicken Mince - 600g
Onions - 2
Old Stone Mill Mexican Spice - 20ml
Cooked Chopped Tomato - 200g
The Sauce Queen Smokey BBQ Sauce - 80ml
Kidney Beans - 240g
Fresh Chillies - 2
Fresh Coriander - 10g
Woolies Products in this dish
