Mexican Chicken & Rice

Zesty, moist chicken breast on spiced tomato rice. A fantastic light meal with veges, or the perfect in burritos with shredded lettuce, sour cream & avocado.
If you don’t have our Mexican Seasoning, we suggest to try a mixture of 1tsp each Smoked Paprika, Mild Paprika, Cumin, Oregano and 1/2 tsp of fine salt as a tasty alternative.

Zesty, moist chicken breast on spiced tomato rice. A fantastic light meal with veges, or the perfect in burritos with shredded lettuce, sour cream & avocado.
If you don't have our Mexican Seasoning, we suggest to try a mixture of 1tsp each Smoked Paprika, Mild Paprika, Cumin, Oregano and 1/2 tsp of fine salt as a tasty alternative.

Yields1 Serving
 2 Chicken Breasts
 4 tsp Mrs Rogers Mexican Seasoning
 Olive Oil
 Juice from 1 Lime
 1/2 Medium Onion, finely diced
 1 Clove of Garlic, crushed
 1 cup Basmati Rice
 1 cup Chicken Stock
 1 400g Can of Crushed Tomatoes
 Handfull of fresh Coriander, finely chopped
 1 tsp Mrs Rogers Cumin Seeds
 ½ tsp Mrs Rogers Smoked Paprika
 1 tsp Mrs Rogers Oregano
1

Preheat the oven to 200˚C or BBQ to high heat.

2

Drizzle chicken with olive oil, sprinkle with seasoning & squeeze over lime.

3

Cook for 20 mins or until juice runs clear & rest for 5 minutes.

4

For the rice, heat a large pot or deep frying pan to medium heat, add a little olive oil and fry onions and garlic until softened. Add cumin & paprika, fry for 30 seconds and add rice, tomatoes, stock & oregano.

5

Stir and watch until moisture is absorbed & rice is soft. Stir through coriander leaves.

6

Serve with char grilled peppers, mushrooms & onions, guacamole, sour cream and a good splash of hot sauce.

Ingredients

 2 Chicken Breasts
 4 tsp Mrs Rogers Mexican Seasoning
 Olive Oil
 Juice from 1 Lime
 1/2 Medium Onion, finely diced
 1 Clove of Garlic, crushed
 1 cup Basmati Rice
 1 cup Chicken Stock
 1 400g Can of Crushed Tomatoes
 Handfull of fresh Coriander, finely chopped
 1 tsp Mrs Rogers Cumin Seeds
 ½ tsp Mrs Rogers Smoked Paprika
 1 tsp Mrs Rogers Oregano

Directions

1

Preheat the oven to 200˚C or BBQ to high heat.

2

Drizzle chicken with olive oil, sprinkle with seasoning & squeeze over lime.

3

Cook for 20 mins or until juice runs clear & rest for 5 minutes.

4

For the rice, heat a large pot or deep frying pan to medium heat, add a little olive oil and fry onions and garlic until softened. Add cumin & paprika, fry for 30 seconds and add rice, tomatoes, stock & oregano.

5

Stir and watch until moisture is absorbed & rice is soft. Stir through coriander leaves.

6

Serve with char grilled peppers, mushrooms & onions, guacamole, sour cream and a good splash of hot sauce.

Mexican Chicken & Rice