Mexican Rice with Chicken and Beans
A hearty one-pot Mexican rice loaded with kidney beans and corn, seasoned with mexican spices mix. Simple, filling, and freezes perfectly for easy meal prep.
Nutrition per 100g
Portion Calculator
Freezer Academy
Learn more in the Freezer Academy
Ingredients
- 1000 g chicken breast
- 400 g rice
- 400 g kidney beans
- 200 g corn
- 1000 g vegetable broth
- 400 g tomatoes
- 300 g onion
- 15 g garlic
- 20 ml olive oil
- 10 g cumin
- 10 g coriander
- 5 g chili flakes
- 5 g black pepper
Mise en Place
- ✓
Cut the chicken
- ✓
Wash the rice until the water is clear
- ✓
Dice the onion finely
- ✓
Mince the garlic clove
- ✓
Drain and rinse the kidney beans and corn if using canned
- ✓
Have the hot vegetable broth ready
- ✓
You will need a pot large enough for the food
Instructions
Heat half the olive oil in a large pot over high heat.
Add the sliced chicken and cook until golden brown.
Remove the chicken and add the rest of the olive oil and turn down to medium heat
Add the diced onion and saute for 3-4 minutes until translucent.
Add the minced garlic, cumin, coriander, and chili flakes. Stir for 30 seconds until fragrant.
Add the rice and stir to coat in the spices for 1 minute.
Pour in the vegetable broth and tomatoes. Stir well.
Bring to a boil, then reduce heat to low. Add the kidney beans and cover and simmer for 15 minutes.
Add the chicken and corn. Stir gently, cover, and cook for another 5 minutes until the rice is tender and liquid is absorbed.
Season with black pepper to taste. Fluff with a fork before serving.
Freezing Instructions
Let the dish cool. Divide into portion-sized freezer bags. Use vacuumer to remove the air and seal. Label with date and contents.
Thawing Instructions
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.