Tex-Mex Chicken and Rice Skillet with Black Beans and Corn
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Ingredients
- 500 g skinless chicken thigh fillets
- 1 onion, diced
- 2 garlic cloves
- 1 red pepper, diced
- 300 g long-grain white rice
- 400 g tinned black beans
- 200 g sweetcorn, tinned and drained
- 500 ml chicken stock
- 1 tsp chilli powder
- 1 tsp ground cumin
- 80 g grated cheddar cheese
Nutrition (per serving)
- Calories
- 729 kcal
- Protein
- 45.5 g
- Carbohydrate
- 89.5 g
- of which sugars
- 7.3 g
- Fat
- 18.6 g
- of which saturates
- 7.3 g
- Fibre
- 10.5 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice the chicken thigh fillets and brown in a little oil for 6-7 minutes until no pink remains, then lift out.
- 2
Add the onion, garlic cloves and red pepper to the pan and cook for 6-7 minutes until softened.
- 3
Stir in the chilli powder and ground cumin, then add the rice, chicken stock, black beans and sweetcorn. Return the chicken to the pan.
- 4
Bring to a simmer, cover and cook for 18-20 minutes until the rice is tender.
- 5
Scatter the grated cheddar cheese over the top, cover for 2 minutes until melted, and serve.
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