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 large 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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
