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One-Skillet Mexican Chicken Rice
3'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
No Allergen Information
Ingredients
Servings
-
8 Portions
+
Chicken Breasts, cut into 2-cm chunks
6 Smalls Chicken Breasts, cut into 2-cm chunks
Vegetable oil
2 tablespoons Vegetable oil
Yellow Bell Pepper, diced
1 Medium Yellow Bell Pepper, diced
Tomato Paste
1 tablespoon Tomato Paste
ground cumin
1 teaspoon ground cumin
Coriander Powder
1 teaspoon Coriander Powder
Smoked Paprika Powder
0 1/2 teaspoon Smoked Paprika Powder
White rice
2 cups White rice
Maggi® Chicken Bouillon
2 cubes Maggi® Chicken Bouillon
Hot Water
1000 milliliters Hot Water
Sweet corn
200 grams Sweet corn
Kidney beans, drained
1 can Kidney beans, drained
Cheddar cheese, grated
1/2 cup Cheddar cheese, grated
Green onions and cilantro for topping
1 Medium Green onions and cilantro for topping
One-Skillet Mexican Chicken Rice
Nutri value
| Carbohydrates | 76.08 g |
| Energy | 590.38 kcal |
| Fat | 15.72 g |
| Protein | 36.09 g |
| Fiber | 9.48 g |
| Sodium | 623.65 g |
| Sugar | 3.22 g |
Instructions
3 Steps
45'
Total
10'Preparation
35'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
in a large skillet, cook Chicken pieces in Oil until golden, add Bell Pepper, Tomato Paste, Spices and Rice and cook for 2 minutes until mixed evenly.
Check
2 of 3
1'
Step 2
Add Maggi® Chicken Stock, Water, Beans and Corn, cover and simmer over low heat for 20 minutes until rice is cooked and tender. Sprinkle top with Cheese, place cover back and allow the steam to melt the cheese.
Check
3 of 3
1'
Step 3
Sprinkle with greens before serving.
Check
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One-Skillet Mexican Chicken Rice
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