Enjoy a delicious one-pot Mexican chicken and rice recipe, perfect for a family of four. Gluten-free and easy to make!
Delicious and Easy One-Pot Recipe for a Flavorful Family Dinner
Mexican chicken and rice is a vibrant and flavorful dish that combines tender chicken with a medley of vegetables, beans, and aromatic spices. This recipe stands out for being rich in taste while remaining mild in spice, making it accessible for those who prefer less heat in their meals. The inclusion of various vegetables not only enhances the dish’s nutritional profile but also adds an appealing burst of color.
This delicious recipe is not only easy to prepare but also versatile, allowing for customization based on personal preferences. Whether you choose to add more beans for protein or incorporate different vegetables, the dish can be tailored to suit a variety of tastes. It’s a fantastic option for a hearty family meal or a satisfying dinner any night of the week.
Delightful One-Pot Wonder: Savory Mexican Chicken & Rice for a Family Feast!
Hello everybody. Welcome back to another cook with me. We are making Mexican chicken and rice today. So we’re going to start off with 200 g of rinsed rice. So I’m using basmati. Got 200 g there of sweet corn. Mine is frozen, but that is fine. Next, you want three crushed garlic cloves. I’m actually using this block of frozen garlic, which is the.
Equivalent of four garlic cloves, but that is a fine as well. And then after that, you’re going to want some cheese. So, I’ve got 75 g of grated mature cheddar. Use however much cheese you prefer. You can use mozzarella also if you prefer instead. Then you want around about 600 g of chicken breast. I’ve just got three.
Chicken breast fellets here. That is plenty for us. And then we’ve got some spices. So, you want two teaspoon of cumin, 2 tsps of paprika, and 1 teaspoon of mild chili powder. We’ve got three spring onions. You can use two to three depending on how much you like. You don’t have to use them at.
All. They are optional to sprinkle on the top. We’ve got two chicken stock cubes. You want 500 mil of chicken stock. We have got a tin 400 g tin of black beans. You want to drain and rinse those. We’ve got 1 tbsp of oil. I’m using olive oil. We’ve got one 500 g carton of pata. Got one red pepper cut into small.
Cubes. And one yellow pepper also cut into small cubes. And then some salt and pepper to your taste just for seasoning. I’m going to start off doing the preparations first. Sort of getting everything ready, weighing the ingredients and things. I always prefer to do it this way whenever I cook.
Something because it’s all there already um you know portioned out and weighed up and chopped up and things but when you need them during cooking just makes it a whole lot easier to do the actual cooking. I’m just going to chop up the red pepper and the yellow pepper into smaller cubes, smallish cubes anyway, as best as you.
can. This is a really, really tasty recipe. Um, I don’t know if you’ve had something like this before. I know it’s not my personal recipe. I haven’t created it, but I found it on the internet. I will link it in the description because it is just delicious if you want to see the recipe. I pretty.
Much copy what they do. I just thought you might like to see it. So, there we go. Chopping up all the peppers. It’s a bit of a fiddly job this, isn’t it? Then you get seeds everywhere. So, once we’ve done the peppers, we’re going to chop the spring onions as.
Well. We’re just going to take the tops off and the bottoms off. So, you just want to use the whitest section and chop those into little bits. If you don’t like spring onions, that’s absolutely fine. You don’t need to put them on. These are just to put on at the end. We’re going to move on to.
Our chicken now. And I like to cut all the yucky bits off first because I’m really funny about my chicken. As you may know if you’ve seen any other of my cook with me videos, you want to cut your chicken, all of it, up into smalish chunks. The smaller you do it, the quicker it will cook. It’s up to you.
Entirely. I prefer smaller bites of chicken rather than large chunks. As you’ve already seen, I’ve already got some of the other things like cheese and the garlic and the sweet corn and things like that weighed out ready to use. Uh so once all the chicken is done, we’re going to get the pan ready. So I’ve got my oil. I’m going to put around about a.
Tablespoon in and get that on to heat up. And then we’re going to pop all of our chicken in. So you want to cook all of your chicken through till it’s all nicely colored. I like it to be a tiny bit brown. Not brown because that means it’s overcooked, but just a tiny bit so you know it’s definitely.
Done. You want to keep stirring. There we go. It’s going nice and white now. It’s how you want it to look. Still a little bit pink, so not quite done yet. Just keep giving it a good stir through. Well, that’s a little bit more like it. So, it’s pretty much done now. So, what I prefer to do is drain some of.
The fat and juices and things out. Just a little bit of it so it’s not too wet. Then I’m going to add in all of my chopped peppers and give that a quick mix through. Just want the peppers in first cuz you need them to soften. Going to stick my garlic in as well. It’s defrosting a little bit by this point.
So, I’m going to pop in our 1 tbsp of mild chili powder. If you like it hot, obviously put more in or put some hot chili powder in. Next, we’re going to put in two teaspoon of cumin. As you can see, had a few issues with this one and a massive chunk came.
out. There we go. Problem solved. And then lastly, two teaspoons of paprika. So I’ve got smoked paprika here. So I just give that a good uh mix through and allow everything to be coated in the spices. just allows your pepper to soften a little bit as.
Well. And I know that at this point it already smells amazing. The colors are beautiful and it just smells absolutely delicious already. So, a couple of minutes later, this is what it looks like once you’ve mixed everything in. And we’re going to now add our rinsed black.
Beans, our rice, 200 g of basmati rice that’s also rinsed, our 500 mil of chicken stock. This is a really great meal cuz you can just pop it all into one pot. And then our 500 g of pata. Make sure you have a really big pan for this because yeah, it takes up a lot of.
Space. And a little bit of salt and pepper, however much you prefer. Now, this is absolutely full to the brim. So, I’ve put in a fair bit of salt and pepper here. It’s going to look quite watery to start with, but once the rice has soaked up all of the juices and the stock and.
Things, it’s going to look a lot thicker. So, once you’ve given it a stir through, we are just going to uh leave it to simmer. Once it starts bubbling, just pop the lid on. Make sure you stir it every now and again. You want to leave it to simmer.
With the lid on for around about 15 to 20 minutes. Obviously stirring it regularly until the rice has absorbed all the stock and it is cooked through. So after 15 to 20 minutes, you may also need to add a tiny little bit more water if you don’t want it to be too thick. Once you’ve added the sweet.
Corn, it can thicken a little bit more. But this is what it should look like. So adding my sweet corn now. It’s still slightly frozen, but that’s okay. If using a tin of sweet corn, just make sure you have drained it.
First. And it is quite thick. So I’m just going to add a little tiny bit of water. I didn’t measure it. Just do it to I really just a little bit. depends on your type the type of rice that you’re using and things like that as to how thick it becomes really. So now it’s time to plate it up. So you can put the pan if you use uh one.
That you can put under the grill um you can put it straight under the grill if you prefer. You don’t need to put it under the grill at all if you don’t want to. It’s just really to melt the cheese on the top. So it’s entirely up to you. I’m just separating it into the our one liter glass Pyrex dishes just so I can pop it under the grill for just a minute.
Or two. Um, sprinkle on my cheese on the top first. So, we’ve gone for mature cheddar. As I said before, you can go for mozzarella or any type of cheese that you prefer. And then pop it in under the grill for just a couple of.
Minutes. There we go. That’s what they should look like. It is a really really filling meal to be perfectly honest. It doesn’t look like there’s a lot there, but there really is. You can get four portions out of this. They do fill you up quite a lot. So, I’m just topping it now with some spring onions that I cut up.
Earlier. And there we are. That’s what it looks like. Absolutely delicious. Very, very tasty and filling dinner. Let me know if you’ve tried it and what you think of it. And I hope you have a great day. Thank you so much for watching my video.
