One-pot Mexican Chicken & Rice Bake
Dinner45 minServes 4
Suitable for: Gluten free, Nut free, Egg free
Is it a family favorite or a protein-packed post-workout dinner? Dan's one-pot wonder can do it all. To cut down prep and cook time, use a pre-cooked rotisserie chicken and long grain brown rice.
Nutrition
per serving
- Calories
- 496
- Protein
- 52g
- Carbs
- 37g
- Fat
- 12g
- Energy
- 2,077 kJ
- Fibre
- 16g
- Sugars
- 9.4g
- Saturated fat
- 3.9g
Ingredients
To serve
Method
7 steps
- Step 1
Preheat oven to 190°C/fan-forced 170°C/gas 5.
- Step 2
Spray a large deep non-stick frypan with oil, add onion and and garlic, season with a little salt and cook for 3-5 minutes or until golden.
- Step 3
Add mushrooms and jalapeño and cook for a further 2 minutes
- Step 4
Add chicken, beans, tomatoes, corn, roasted peppers and Mexican spice and toss well.
- Step 5
Stir through the rice and pour over the stock. (if the rice is not covered add sufficient water to cover by about 1cm.) Cover with a lid and bake for 15 to 20 minutes or until rice is cooked. Adjust seasoning.
- Step 6
Preheat grill and scatter cheese over the dish. Grill for about 2 minutes or until the cheese is bubbling and melted.
- Step 7
Serve garnished with avocado, fresh coriander, tomatoes and pickled jalapeño.
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