Serves 2
1 cup wholegrain basmati rice
200/300g chicken fillets
1 tin chopped tomatoes
1 small chopped onion
1 red pepper
1 green pepper
2 garlic cloves crushed/finely chopped
1tsp ground cumin
1tsp medium or hot chilli
2 chicken or vegetable stock cubes
250ml kettle boiled water
1tsp finely chopped coriander
- Grill or oven cook chicken, cool and shred.
- Cook basmati rice as per packet instructions drain and cover to keep hot.
- Add stock cubes to boiled water until dissolved
- Add chopped tomatoes, onion, peppers, garlic, cumin, chilli, stock and chicken to a nonstick pan continuously stirring for 5 minutes
- Add basmati rice and cook for another 5 minutes (still stirring).
- if you need to add some more water use kettle boiled
- Serve and sprinkle with finely chopped coriander
* Dish could be made without the chicken
This looks delicious and easy! I have been craving something Mexican so I think I am going to give this one a try for dinner tonight!
Looks delicious.
Me and mum were discussing earlier what it'd be like to replace rice with quinoa on something like this.
That looks awesome. I'll have to fit that into the rotation next week--we've been craving Mexican here. Thanks for the recipe. I second trying this with quinoa.
This looks really good. I love all the fresh vegetables that you use. I wouldn't try it without the chicken though. We like to eat meat with all meals (for dinner). I bet it's a bit spicy too. That means my husband would love it.
