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)
- Water
- Butter (optional)
- Seasoning (salt & pepper)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Smoky Mexican Chicken & Rice?
The preparation time for Smoky Mexican Chicken & Rice with kidney beans & a smoky BBQ sauce is between 20 and 35 minutes.
What is the total time required to make Smoky Mexican Chicken & Rice with kidney beans & a smoky BBQ sauce?
The total time required to make Smoky Mexican Chicken & Rice with kidney beans & a smoky BBQ sauce is between 35 and 50 minutes.
How many servings does Smoky Mexican Chicken & Rice provide?
4 servings
What are the main ingredients in Smoky Mexican Chicken & Rice?
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
What is the nutritional information of Smoky Mexican Chicken & Rice?
Calories: 741, Carbs: 106 grams, Fat: grams, Protein: 41.2 grams, Sugar: 16.2 grams, Salt: 548 grams
How do I prepare Smoky Mexican Chicken & Rice?
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! 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. 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). 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.
What should be prepared from my kitchen to make Smoky Mexican Chicken & Rice?
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
How many calories does Smoky Mexican Chicken & Rice have?
741 calories
How much fat content does Smoky Mexican Chicken & Rice have?
grams
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