MEXICAN RICE with roasted chicken & pickled red onions

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Description:

Mexican food is one of those that can offer a great source of proteins from beans & the freshness from herbs.It can be filling but still light with that added kick of some fresh chillies.This is my take on Mexican rice which was the weekend treat for the family.Roasted chicken gives that extra protein boost if you are a meat lover.I have also added some pickled red onions on the side for that extra crunch & flavour.This paired with everyone’s fav tortilla chips & Paloma drink makes an incredible meal.

Servings 6 portions

Ingredients

  • 3 medium onions,finely chopped,divided
  • 2 peppers,finely chopped,divided
  • 2 tomatoes,finely chopped
  • 4-5 cups rice,cooked
  • 2 green chillies
  • 5-6 cloves garlic,finely chopped
  • 1 can red kidney beans
  • 1 cup sweetcorn, fresh or frozen
  • 2 tsp oregano
  • 1 tsp chilli flakes
  • 1/2 tsp Tabasco
  • 1 tsp vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp lemon juice
  • 2 tbsp fresh cilantro, for garnish
  • 1/2 cup grated cheese, for garnish
  • 200g roasted chicken & 1 raw onion, sliced & pickled in salt & lemon juice.

Instructions

  • Mix 1/2 chopped onions, 1 chopped pepper, chopped tomatoes, 1/2 tsp chilli flakes, 1 tsp oregano, 1/2 tsp salt & 1/2 tsp pepper in a bowl. Microwave for a min. on full power & set aside.
  • Heat some oil in a pan, add remaining onions, chillies, pepper, garlic & sauté for few mins. until aromatic. Add in the sweetcorn, red kidney beans, Tabasco, vinegar, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp oregano, 1/2 tsp chilli flakes & cook for further 5 mins. Add in the boiled rice, prepared salsa mix & combine well. Garnish with some cilantro, lemon juice & grated cheese.
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