Name: Mexican rice bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 small red onion (100g), sliced; 2 cloves garlic, crushed; 500 grams chicken thigh fillets, chopped; 1 cured chorizo sausage (100g), sliced; 1 medium red capsicum (bell pepper) (200g), sliced thickly; 2 tablespoons tomato paste; 1 teaspoon dried oregano leaves; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 2 cups (500ml) chicken stock; 400 grams canned crushed tomatoes; 1½ cups (300g) long grain white rice; 400 g canned red kidney beans, drained, rinsed; 1 corn cob (400g), husk and silk removed; 1 long fresh red chilli, sliced; ½ cup loosely packed fresh coriander (cilantro) leaves; 1 medium avocado (250g), sliced

This hearty Mexican-flavoured chicken and rice bowl is packed full of beans and rice and complemented with freshness from lime, avocado and coriander.

Looking for more Mexican recipes?

Ingredients

2 tablespoons olive oil

1 small red onion (100g), sliced

2 cloves garlic, crushed

500 grams chicken thigh fillets, chopped

1 cured chorizo sausage (100g), sliced

1 medium red capsicum (bell pepper) (200g), sliced thickly

2 tablespoons tomato paste

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

2 cups (500ml) chicken stock

400 grams canned crushed tomatoes

1½ cups (300g) long grain white rice

400 g canned red kidney beans, drained, rinsed

1 corn cob (400g), husk and silk removed

1 long fresh red chilli, sliced

½ cup loosely packed fresh coriander (cilantro) leaves

1 medium avocado (250g), sliced

Method

1.Heat oil in a large deep frying pan over high heat. Cook onion and garlic, stirring, for 3 minutes or until soft. Add the chicken; cook, stirring for 5 minutes or until browned.

2.Add chorizo and capsicum; cook, stirring, for 3 minutes or until browned. Stir in paste, oregano and spices; cook, stirring, for 2 minutes. Add stock, tomatoes and rice; bring to the boil. Reduce heat to low; simmer, covered, for 15 minutes or until liquid is absorbed. Stir in beans; season to taste.

3.Meanwhile, cook corn on a heated oiled grill plate (or grill or barbecue) over medium heat, turning occasionally, for 8 minutes or until charred. Cool slightly, then remove kernels from cob using a small sharp knife.

4.Divide mixture between serving bowls. Top with corn, chilli, coriander leaves and avocado. Serve with toasted tortillas and lime cheeks, if you like

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