A one-pan wonder, this easy Mexican-style chicken rice bake is the perfect way to have a delicious weeknight meal on the table with minimal effort.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
4 chicken breast fillets
1 tbs taco seasoning
2 tbs olive oil
1 brown onion, coarsely chopped
1 red capsicum, seeded, thinly sliced
3 x 250g pkts long-grain microwavable rice
2 1/2 cups (625ml) chicken stock
2 x 180g Black Swan Warming Cheesy Chilli Chipotle dip
Avocado wedges, to serve
Cherry tomatoes, halved, to serve
Coriander sprigs, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Combine chicken, taco seasoning and half the oil in a bowl. Heat an ovenproof frying pan over high heat. Cook the chicken for 3 mins each side or until golden brown. Transfer to a plate.
Step 2
Heat the remaining oil in the pan. Add the onion and capsicum and cook, stirring, for 3 mins or until the onion softens. Add the rice, stock and three-quarters of the dip and stir to combine. Return the chicken to the pan and spoon over the remaining dip.
Step 3
Bake for 15 mins or until the sauce thickens and chicken is cooked through.
Step 4
Top the chicken mixture with avocado and tomato. Sprinkle with coriander. Season with pepper to serve.
2 x 180g Black Swan Warming Cheesy Chilli Chipotle dip
Avocado wedges, to serve
Cherry tomatoes, halved, to serve
Coriander sprigs, to serve
Description
A one-pan wonder, this easy Mexican-style chicken rice bake is the perfect way to have a delicious weeknight meal on the table with minimal effort.
Method
Step 1
Preheat oven to 180°C. Combine chicken, taco seasoning and half the oil in a bowl. Heat an ovenproof frying pan over high heat. Cook the chicken for 3 mins each side or until golden brown. Transfer to a plate.
Step 2
Heat the remaining oil in the pan. Add the onion and capsicum and cook, stirring, for 3 mins or until the onion softens. Add the rice, stock and three-quarters of the dip and stir to combine. Return the chicken to the pan and spoon over the remaining dip.
Step 3
Bake for 15 mins or until the sauce thickens and chicken is cooked through.
Step 4
Top the chicken mixture with avocado and tomato. Sprinkle with coriander. Season with pepper to serve.
