Mexican Chilli Chicken and Bean Bake
15 mins
+ 35 mins
Serves 4
Ingredients
- 1 Tbsp olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 500 g chicken thigh fillets, sliced
- 1 tsp chilli powder
- 2 tsp ground cumin
- 1 medium green capsicum, chopped
- 1 medium red capsicum, chopped
- 1 1/2 cups long grain rice
- 410 g can crushed tomatoes
- 400 g can black beans, rinsed and drained
- 500 ml (2 cups) Campbell’s Real Stock - Chicken
- 1/2 cup fresh coriander chopped
Method
Pre-heat oven to 180°C.
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.
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.
Serve with green salad.
This recipe was sent in by
Campbell's
