Mexican-style chicken with beans and rice
Wednesday - March 4, 2020 10:11 pm ,
Category : RECIPES
INGREDIENTS:
2 corn cobs, husks and silks removed
1 tablespoon olive oil
4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
35g pkt Mission Taco Seasoning Mild
1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
2 x 400g cans Mutti Polpa Finely Chopped Tomatoes
400g can black beans, rinsed, drained
2 x 250g pkts Uncle Ben’s Mexican Style Rice
1/3 cup coriander leaves
1 tablespoon olive oil
4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
35g pkt Mission Taco Seasoning Mild
1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
2 x 400g cans Mutti Polpa Finely Chopped Tomatoes
400g can black beans, rinsed, drained
2 x 250g pkts Uncle Ben’s Mexican Style Rice
1/3 cup coriander leaves
Method:
Step 1 Preheat oven to 220°C. Cut down the side of the corn to remove the kernels. Heat oil in a flameproof roasting pan over high heat. Sprinkle the skin side of the chicken with 1 tbs of the taco seasoning. Cook for 2-3 mins each side or until browned. Transfer to a plate.
Step 2 Add onion and combined capsicum to the pan. Cook, stirring, for 3-5 mins or until onion softens. Add remaining taco seasoning. Cook, stirring, for 1 min. Add tomato, beans and corn kernels. Bring to the boil. Return the chicken to the pan. Bake for 30-35 mins or until chicken is golden and cooked through.
Step 3 Meanwhile, heat rice following packet directions. Serve with the chicken mixture and coriander leaves.
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