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Mexican Chilli Chicken and Bean Bake

Mexican Chilli Chicken and Bean Bake

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15 mins + 35 mins
serving size icon
Serves 4


  • 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


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


Qty Price
Countdown Olive Oil Classic $5.60 ea
$5.60 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Countdown Chicken Thighs Skinless Boneless Medium Pk $18.00 kg was $21.00
$18.00 kg was $21.00
Greggs Chilli Powder $2.10 ea
$2.10 ea
Greggs Spice Cumin Ground $2.10 ea
$2.10 ea
Fresh Produce Capsicum Green $1.50 ea
$1.50 ea
Fresh Produce Capsicum Red $1.50 ea
$1.50 ea
Countdown Long Grain Rice Microwave $1.70 ea
$1.70 ea
Wattie's Tomatoes Crushed And Sieved $1.50 ea
$1.50 ea
Wattie's Beans Black In Spring Water $2.00 ea
$2.00 ea
Continental Super Stock Chicken Stock $5.00 ea
$5.00 ea
Superb Herb Coriander Fresh $4.00 ea
$4.00 ea