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.
Ingredients:
- 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
Method:
- 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.
- 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.
- Add tomato, beans and corn. Bring to the boil. Return the chicken to the pan.
- Bake for 30-35 mins or until chicken is golden and cooked through.
- Meanwhile, cook the rice. Serve with coriander.
