Mexican Rice with Chicken and Lime

from Emily (who loves food)

I love quick dinners that taste good. I just love’em.

I only came across this recipe fairly recently, and was a little bit suspicious because I’m not totally convinced rice salad = dinner. But I was in the mood for some Mexican flavor, and found this wee recipe tucked away. So I gave it a shot.

It was so worth it.

This is so much more than a rice salad.

The beans and corn stretch it out of normal rice-salad territory, and then with the chicken, spring onion and tangy lime dressing you have a totally delicious meal on your hands in less than 30 mins. The warm rice, hot chicken and cold veggies come together in a really exciting mix that’s totally addictive. You can change the spicy level to suit – I personally can only handle a dash of chilli seasoning, so just add what’s appropriate for your family. The original recipe also calls for black beans, which are pretty hard to come by here in New Zealand, but substituting large kidney beans works a treat. (Make sure you buy the large ones that have heaps of flavor, instead of the small ones that look like goat poo and taste like nothing.)

It looks fantastic served in crispy Oven Baked Taco Bowls – which are also super easy to make.

Plus, you can stretch it really easy to feed a crowd, or reduce it down for just a few.

And it’s super healthy.

I just can’t get over this recipe.

 

 

Mexican Rice with Chicken and Lime - Serves 4

Prep time: 5min  Cook time: 20min

  • 2 cups rice (or 4 cups cooked rice)
  • 600g chicken thigh or breast meat, cubed
  • 1 can large red kidney beans, drained
  • 1 1/2 cups corn kernels (canned or frozen is fine)
  • 4 spring onions (green onions), finely sliced
  • 1 bell pepper/capsicum, finely sliced
  • 1/4 cup lime juice
  • 2 tbs red wine vinegar
  • 1 tsp salt
  • 1 tbs brown sugar
  • 1 tsp cumin
  • chilli powder to taste

 

In a large mixing bowl, combine the beans, corn and spring onion. Pour over the lime juice, red wine vinegar, salt, brown sugar, cumin and chilli and stir to combine.

In a frypan/skillet over very high heat, with as little oil as possible, fry the capsicum until slightly charred on the outside, but still retaining a wee bit of crunch. Remove and stir into the bean mixture.

Boil water for the rice (unless you have an induction stove, which will boil in 1 min.)

Heat a little oil in the same frypan/skillet, and cook the cubed chicken in three batches (about 5-7 mins each), to ensure it colours well on the outside. At the end of your first batch, put the rice on to cook. This should ensure the rice and chicken finish cooking at a similar time.

Once rice and chicken have finished cooking, add them to the bean mixture and stir the whole thing to thoroughly combine.

Serve immediately in taco bowls over fresh salad leaves, with guacamole and salsa.

 

Adapted from Mel’s Kitchen Cafe

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