Easy Mexican Chicken & Rice

A super easy mid-week dinner! Zesty, moist chicken breast on spiced tomato rice. A fantastic light meal with veges, or perfect in burritos with shredded lettuce, sour cream and avocado.

Ingredients

• 2 Chicken Breasts or thighs
• 4 tsp Mrs Rogers Mexican Seasoning*
• Olive Oil
• Juice from 1 lime
• 1/2 Medium Onion, finely diced
• 1 Cup Basmati Rice
• 1 400g Can Crushed Tomatoes
• 1 1/2 Cups Mrs Rogers Organic Chicken Stock
• 1/4 tsp Mrs Rogers Bags of Flavour Garlic Powder (or 1 Clove Garlic, crushed)
• 1 tsp Mrs Rogers Bags of Flavour Ground Coriander (or 1 hand full of fresh Coriander, finely chopped)
• 3/4 tsp Mrs Rogers Bags of Flavour Ground Cumin or 1 tsp Cumin Seeds
• 1/2 tsp Mrs Rogers Bags of Flavour Smoked Paprika
• 1 tsp Mrs Rogers Bags of Flavour Dried Oregano
• Mrs Rogers Baking Paper (to line tray)

Directions

1. Preheat the oven to 200°C (fan).
2. Place chicken breasts on a lined baking tray. Drizzle with olive oil, then season with Mexican seasoning and squeeze over lime juice.
3. Cook for 20 minutes (until cooked through and juices run clear). Remove from the oven and rest for 5 minutes.
4. Heat a large pot or deep frying pan over medium heat. Add a little olive oil and cook onion and garlic until softened. Add cumin and smoked paprika and fry for 30 seconds until fragrant.
5. Add in the rice, crushed tomatoes, chicken stock, and oregano. Stir to combine.
6. Simmer over medium heat, stirring occasionally, until the liquid is absorbed and the rice is tender.
7. Stir through dried or fresh coriander leaves before serving.