Smoky Mexican Chicken & Rice

Name: Smoky Mexican Chicken & Rice
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
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

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

with kidney beans & a smoky BBQ sauce

4.5

49 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Water
Butter (optional)
Seasoning (salt & pepper)

Serves 1

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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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

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Serves 2

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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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

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Serves 3

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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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

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Serves 4

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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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

Download the Recipe

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.