What are the main ingredients in Mexican Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Mexican Chicken & Rice?

Calories: 685, Carbs: 97 grams, Fat: grams, Protein: 47.6 grams, Sugar: 9.2 grams, Salt: 471 grams

How do I prepare Mexican Chicken & Rice?

LET’S MAKE MEXICAN: Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in ½ the Mexican spice, 1⁄2 the chopped jalapeños (to taste), and 600ml of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 25-30 minutes. CORIANDER SOUR CREAM: In a small bowl, combine the sour cream with ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside. FLAVOUR BEFORE YOU FRY: While the rice is cooking, pat the chicken dry with paper towel. Place the chicken into a bowl and toss with the remaining the Mexican spice, a drizzle of oil, and seasoning. SPICY CHICKEN: Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. NICE SPICE RICE: Once the rice is cooked and the liquid has all been absorbed, remove from the heat, mix through the cooked chicken and season. MMMMEXICAN NIGHT: Plate up the fragrant rice and chicken. Dollop over the coriander sour cream. Garnish with the remaining chopped jalapeños (to taste) and chopped coriander.

What should be prepared from my kitchen to make Mexican Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Mexican Chicken & Rice

The loaded Mexican rice, dotted with corn, onion & jalapeños, make this dish on today’s menu. Once fried until golden, the chicken fillets are added, and everything receives a generous helping of coriander sour cream. Add some extra jalapeños as garnish, if you are feeling extra spicy!

Mexican Chicken & Rice

with a coriander sour cream & pickled jalapeños

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Chicken
Corn
Free-range Chicken Mini Fillets
Fresh Coriander
Garlic Clove
Garlic Cloves
Mexican Spice
Onion
Onions
Sliced Pickled Jalapeños
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

LET’S MAKE MEXICAN
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in the ½ Mexican spice, 1⁄2 the chopped jalapeños (to taste), and 350ml of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 25-30 minutes.
FLAVOUR BEFORE YOU FRY
While the rice is cooking, pat the chicken dry with paper towel. Place the chicken into a bowl and toss with the remaining the Mexican spice, a drizzle of oil, and seasoning.
SPICY CHICKEN
Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CORIANDER SOUR CREAM
In a small bowl, combine the sour cream with ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
NICE SPICE RICE
Once the rice is cooked and the liquid has all been absorbed, remove from the heat, mix through the cooked chicken and season.
MMMMEXICAN NIGHT
Plate up the fragrant rice and chicken. Dollop over the coriander sour cream. Garnish with the remaining chopped jalapeños (to taste) and chopped coriander.

Onion - 1
Corn - 40g
Brown Basmati Rice - 100ml
Garlic Clove - 1
Mexican Spice - 10ml
Sliced Pickled Jalapeños - 20g
Free-range Chicken Mini Fillets - 150g
Sour Cream - 30ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

LET’S MAKE MEXICAN
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in ½ the Mexican spice, 1⁄2 the chopped jalapeños (to taste), and 600ml of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 25-30 minutes.
FLAVOUR BEFORE YOU FRY
While the rice is cooking, pat the chicken dry with paper towel. Place the chicken into a bowl and toss with the remaining the Mexican spice, a drizzle of oil, and seasoning.
SPICY CHICKEN
Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CORIANDER SOUR CREAM
In a small bowl, combine the sour cream with ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
NICE SPICE RICE
Once the rice is cooked and the liquid has all been absorbed, remove from the heat, mix through the cooked chicken and season.
MMMMEXICAN NIGHT
Plate up the fragrant rice and chicken. Dollop over the coriander sour cream. Garnish with the remaining chopped jalapeños (to taste) and chopped coriander.

Onion - 1
Corn - 80g
Brown Basmati Rice - 200ml
Garlic Clove - 1
Mexican Spice - 20ml
Sliced Pickled Jalapeños - 40g
Free-range Chicken Mini Fillets - 300g
Sour Cream - 60ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

LET’S MAKE MEXICAN
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in ½ the Mexican spice, 1⁄2 the chopped jalapeños (to taste), and 800ml of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 25-30 minutes.
FLAVOUR BEFORE YOU FRY
While the rice is cooking, pat the chicken dry with paper towel. Place the chicken into a bowl and toss with the remaining the Mexican spice, a drizzle of oil, and seasoning.
SPICY CHICKEN
Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CORIANDER SOUR CREAM
In a small bowl, combine the sour cream with ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
NICE SPICE RICE
Once the rice is cooked and the liquid has all been absorbed, remove from the heat, mix through the cooked chicken and season.
MMMMEXICAN NIGHT
Plate up the fragrant rice and chicken. Dollop over the coriander sour cream. Garnish with the remaining chopped jalapeños (to taste) and chopped coriander.

Onions - 2
Corn - 120g
Brown Basmati Rice - 300ml
Garlic Cloves - 2
Mexican Spice - 30ml
Sliced Pickled Jalapeños - 60g
Free-range Chicken Mini Fillets - 450g
Sour Cream - 90ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

LET’S MAKE MEXICAN
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 6-7 minutes (shifting occasionally). Add the rinsed rice and the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in ½ the Mexican spice, 1⁄2 the chopped jalapeños (to taste), and 1000ml of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 25-30 minutes.
FLAVOUR BEFORE YOU FRY
While the rice is cooking, pat the chicken dry with paper towel. Place the chicken into a bowl and toss with the remaining the Mexican spice, a drizzle of oil, and seasoning.
SPICY CHICKEN
Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CORIANDER SOUR CREAM
In a small bowl, combine the sour cream with ½ the chopped coriander, a drizzle of olive oil, and seasoning. Set aside.
NICE SPICE RICE
Once the rice is cooked and the liquid has all been absorbed, remove from the heat, mix through the cooked chicken and season.
MMMMEXICAN NIGHT
Plate up the fragrant rice and chicken. Dollop over the coriander sour cream. Garnish with the remaining chopped jalapeños (to taste) and chopped coriander.