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
Mexican Chicken & Rice
with a coriander sour cream & pickled jalapeños
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Mexican Chicken & Rice?
The preparation time for Mexican Chicken & Rice with a coriander sour cream & pickled jalapeños is between 20 and 35 minutes.
What is the total time required to make Mexican Chicken & Rice with a coriander sour cream & pickled jalapeños?
The total time required to make Mexican Chicken & Rice with a coriander sour cream & pickled jalapeños is between 45 and 60 minutes.
How many servings does Mexican Chicken & Rice provide?
4 servings
What are the main ingredients in Mexican Chicken & Rice?
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
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?
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
How many calories does Mexican Chicken & Rice have?
685 calories
How much fat content does Mexican Chicken & Rice have?
grams
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