This is the kind of dinner that tastes like you’ve made a real effort without actually spending your entire evening cooking. It’s smoky, filling, colourful and packed with protein, while still feeling fresh enough for warmer evenings.
Even better, everything cooks in one pan. It also reheats brilliantly the next day, which makes lunch feel far less depressing.
Recipe: One Pan Mexican Chicken Rice Bowl
Print RecipeIngredients
- 500g chicken breast, sliced
- One tbsp olive oil
- One red onion, sliced
- One red pepper, chopped
- One yellow pepper, chopped
- Two garlic cloves, crushed
- One tsp smoked paprika
- One tsp ground cumin
- Half tsp chilli flakes
- One tsp oregano
- 200g long grain or brown rice
- 400ml chicken stock
- One tin chopped tomatoes
- One tin black beans, drained
- 100g sweetcorn
- Juice of one lime
- Small handful fresh coriander
- Optional toppings - Sliced avocado Greek yoghurt Fresh jalapeños Extra lime wedges
Instructions
Method
- Heat the olive oil in a large frying pan or shallow casserole dish.
- Add the chicken with the smoked paprika, cumin, chilli flakes, oregano, salt and pepper. Cook for around six to eight minutes until lightly golden.
- Add the onion, peppers and garlic. Cook for another five minutes until softened.
- Stir through the rice, then pour in the chopped tomatoes and chicken stock.
- Bring to a gentle simmer, cover and cook for around 18–20 minutes until the rice is tender.
- Stir through the black beans and sweetcorn for the final few minutes.
- Finish with lime juice and fresh coriander.
- Serve with avocado, Greek yoghurt or jalapeños if you want extra flavour and texture.
