Smoky Mexican Chicken & 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

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)
Photo of Smoky Mexican Chicken & Rice
  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.

  2. 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).

  3. 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.

  4. 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

  1. 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.

  2. 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).

  3. 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.

  4. 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

  1. 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.

  2. 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).

  3. 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.

  4. 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

  1. 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.

  2. 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).

  3. 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.

  4. 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

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Photo of Diced Onion 150 g

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Photo of Peeled Baby Onions 500 g

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Photo of Skinless Chicken Breast Fillets Avg 1 kg

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Photo of Onion Flakes 35 g

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Photo of Mini Skinless Chicken Breast Fillets 400 g

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Photo of Red Kidney Beans 500 g

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Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Small Red Onions 500 g

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Fresh Coriander 30 G

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