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Mexican Chilli Chicken and Bean Bake

Mexican Chilli Chicken and Bean Bake

  • Preparation time

    15 mins
  • Cook time

    35 mins
  • Serves 4

Ingredients

  • Olive oil - 1 Tbsp
  • Brown onion, finely chopped - 1
  • Cloves garlic, finely chopped - 2
  • Chicken thigh fillets, sliced - 500 g
  • Chilli powder - 1 tsp
  • Ground cumin - 2 tsp
  • Medium green capsicum, chopped - 1
  • Medium red capsicum, chopped - 1
  • Long grain rice - 1 1/2 cups
  • Can crushed tomatoes - 410 g
  • Can black beans, rinsed and drained - 400 g
  • (2 cups) Campbell’s Real Stock - Chicken - 500 ml
  • Fresh coriander chopped - 1/2 cup

Method

  1. Pre-heat oven to 180°C.

  2. Heat oil in a large stove-top/oven-proof dish. Add onion and garlic and cook for 1 minute. Add chicken, cook for 2 - 3 minutes or until starting to brown. Add chilli powder and cumin. Cook for 1 minute or until fragrant.

  3. Add capsicums and rice. Stir in tomatoes, beans and Campbell’s Real Stock - Chicken. Bring to the boil, cover and bake for 25 - 30 mins or until rice is tender. Stir through coriander.

  4. Serve with green salad.

This recipe was sent in by Campbell's.