20 Minute Mexican Chicken & Rice

Super simple and delicious recipes are right up my alley - I don’t like the excruciatingly long grocery list with items I can’t find or substitutions I need to make - just good old easy and delicious — and that’s what this 20-minute Mexican chicken and rice bowl is.

Ingredients: (serves 2)

2 chicken breasts

1 tbsp olive oil

1 tsp of each spice: paprika, garlic, oregano, dried onion, or anything else you think you’d like (or use 1 or ½ of a Capsicana seasoning packet)

1 tin black beans in water

1 tin sweetcorn in water

⅓ red onion

few stalks of coriander

1 cup of rice (or more depending how much rice you’d like)

salsa, sour cream or guacamole — totally optional but totally recommended

Method:

Just rice into boiling water (and then simmer) while you’re getting your chicken dressed up and ready for grilling. The rice takes the longest (10ish mins longer) so get it started ahead of time. Chicken is simple, two breasts cut into cubes, brushed in a little olive oil, Capsicana garlic & paprika seasoning (or grab all your Mexican inspired spices: paprika, garlic, oregano, onion granules, and anything else you think you’d like — 1 heaping tbsp of each) rubbed all over until fully coated, heat a pan on medium and grill chicken until browned on the outside and fully cooked inside. When your chicken is almost cooked, heat you’re tinned black beans (don’t boil) and tinned sweet corn gently (drain both before and heat in clean water) - just a few minutes. Chop ⅓ of a red onion for sprinkling on top, break your coriander leaves away from the stems as best as possible and then, voila!

Now we plate: rice base, chicken next, drained beans and sweetcorn and then chopped onions and coriander! Save the juices from the chicken if there are any and pour over for some juicy rice, keep some salsa and sour cream on the side!

Looks messy, tastes amazing!