Mexican Style Chicken with Beans and Rice​

Mexican Style Chicken with Beans and Rice

Mexican Style Chicken with Beans and Rice.

A quick and easy beans recipe to rival even the roadrunner!

Recipe courtesy of Taste.


  • 4 Chicken Thigh Cutlets
  • 1 cup of corn kernels
  • 1 tablespoon olive oil
  • 1 pack of Taco Seasoning Mild
  • 1 red onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 2 x 400g cans of Chopped Tomatoes
  • 400g can black beans, rinsed, drained
  • 2 cups of rice
  • 1/3 cup coriander leaves


  1. Preheat oven to 220°C. 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.
  2. Add onion and capsicum to the pan. Cook, stirring, for 3-5 mins or until onion softens. Add remaining taco seasoning. Cook, stirring, for 1 min. 
  3. Add tomato, beans and corn. Bring to the boil. Return the chicken to the pan. 
  4. Bake for 30-35 mins or until chicken is golden and cooked through.
  5. Meanwhile, cook the rice. Serve with coriander.
Easy weeknight family meals brisbane butcher
Recipe courtesy of Taste

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