Mexican chicken with red rice

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Salsa chicken served over red veggie and black bean rice scattered with fresh garnish.
1. Heat a large pan with 1 tbsp oil over medium heat. Chop and add onion, celery and carrot. Cook for 3-5 minutes, or until softened. Season with salt and pepper.

2. Add 3 tbsp spice mix and rice, stir to coat well. Pour in 3 cups water and bring to the boil. Cover and simmer for 15 minutes. 
Drain and rinse beans, add to rice and simmer for a further 5 minutes, or until rice is tender.

3. Dice avocado, remove corn kernels from cob and toss together with 2 tsp olive oil and 1 tsp vinegar.

4. Heat a large frypan over medium-high heat. Rub chicken with oil, salt and pepper. Cook for 2 minutes on each side.

5. Pour in salsa and simmer for a further 3-4 minutes, or until chicken is cooked through.

6. Adjust the seasoning of the rice with salt and pepper to taste. Arrange on a large platter, top with salsa chicken (slice if desired) and scatter over garnish and sprouts.

Rinse red rice before adding to the pan.
Brown onion 1
Celery 2 sticks
Carrot 1
Mexican spice mix 1 packet (25g)
Red rice 300g
Black beans 400g
avocado 1
Corn cob 1
chicken schnitzels 600g
Salsa 1 jar
Alfalfa sprouts 1/3 punnet

From your pantry:
olive + oil (for cooking), salt, pepper, white wine vinegar