500 g chicken, diced (breast or thigh)
1 packet mexican seasoning (or alternatively make your own: salt, pepper, 1/2 tsp garlic powder, 1 tsp paprika, 2 tsp cumin, 1/2 tsp oregano, 1 tsp chilli powder)
1 onion, diced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 tin black beans
1 cup rice (uncooked)
1 tin diced tomato
200 mL chicken stock
1/4 cup shredded cheese
Fresh coriander
Heat a large pan over medium heat with a drizzle of olive oil.
Add the chicken and cook for 4-5 mins until lightly browned. Add in the seasoning and stir until chicken is fully coated.
Add the onion and capsicum and cook for another 3-4 mins until softened.
Add the black beans, uncooked rice, diced tomato, and chicken stock, then stir everything together well.
Bring to a gentle simmer, then reduce the heat, cover with a lid, and cook for 15-20 mins or until the rice is tender and most of the liquid has absorbed.
Sprinkle over the shredded cheese, pop the lid back on for a minute or 2 until melted, then finish with fresh coriander.
Serve and enjoy!
