After looking through all my cookbooks and magazines with an abundance of recipes that I could do, I have decided on (with the help of my dad) to go for Mexican Chicken and Rice from a magazine.
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| Mexican Chicken and Rice! |
This is a simple recipe that can be done in a slow cooker as easily as it was done in the oven. The prep doesn't taken long and it is ready in about 50 minutes.
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| 3 peppers, 1 onion, 3 garlic cloves, 300g of rice, 4 chicken breasts, 1 can of kidney beans, bit of olive oil, 1 tsp of smoked paprika, 1 tsp of chilli flakes, 2 tsps of cumin, 600ml of chicken stock, 200g frozen peas. |
Preheat your oven to 190 degrees. Start by frying the chicken in the pan with the olive oil for 6-8 minutes on a high heat until brown on the outside, then set aside.
Next, add the onions to the pan and fry for 5-6 minutes and then add the spices, garlic and rice. Fry for another minute.
Then transfer from the pan into an ovenproof pot or slow cooker. Add the chicken, peppers and stock. Cover with lid if available or foil.
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| Ready for the oven, let's get the lid on! |
Cook in the oven for 20 minutes, then taken out, add the kidney beans(drained and rinsed) and the frozen peas. Stir them in and put back in the oven for another 10-15 minutes until most of the stock has gone.
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| The magic in progress! |
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| What a beauty! Full of goodness! |
After magic is complete serve straight up and get it on the table! It wasn't on our plates long! It has a bit of a kick and the chicken was cooked perfectly!
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| Clean Plates!!! |
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