One-pot chilli and garlic rice with chicken…

  

We love mexican food, and in the past I have brought the Kits from the supermarket. The problem I have with the kits, as nice and easy as they are is the fact you don’t know exactly what goes into your food. Plus, they contain preservatives and quite frankly they are expensive for what you get. So, I decided to attempt my own version of the chilli and garlic rice meal by old el paso.

  

  • 2 Diced chicken breasts
  • 1 tin of chopped tomatoes
  • 1 tbsp chipotle paste (or chilli powder to taste)
  • 1 onion, thinly sliced
  • 1 tin, drained, sweetcorn
  • 2 peppers, sliced
  • 5 mushrooms, sliced
  • 1 mug rice
  • 2 mugs water
  • 1 tbsp paprika
  • 2 tbsp tomato puree
  • 1 tsp oil
  • handfull of parsley, chopped
  • juice of half a lemon
  • 1 tsp honey

Heat the oil in a large pan, and add the chicken. When browned, Stir in paprika, chilli, garlic and vegetables. When starting to soften(about 5 minutes), add the rice and cook for a further 2 minutes, stirring continuously. Add tomato puree, and season. cook for a further 2 minutes stirring all the time. add remaining ingedients, stir well and cook for approximatly half an hour until all the liquid is absorbed and the rice is has some bite. Serve with a little sour cream.

serves 4-6

Hope you like it!

Emma-Jayne xx

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