One Pot Chicken Mexican Rice with Sour Cream

Peel and dice onion and garlic. Zest lime and cut into wedges. Dice mini capsicums. Pick coriander leaves and roughly chop, discarding stems. Slice jalapeno. Rinse and drain red kidney beans.

Coat chicken in oil and season with half taco seasoning, lime zest and salt. Heat a pot or deep sided pan on medium high heat with a drizzle of oil. Add the chicken and brown, about 2 minutes on each side. Remove chicken from the pan.

To the same pan that you browned the chicken. Add onions and garlic, cook for 2-3 minutes. Add capsicum and taco seasoning, cook for 1-2 minutes.

Add rice, beans, sweetcorn, chicken stock and 3 cups water. Season with salt and a squeeze of lime juice to taste. Add chicken back to the pot. Bring to a boil, cover and reduce heat to low. Cook for 13-15 minutes until the rice is cooked and all the liquid has been absorbed. Leave to steam off heat for 5 minutes.

Serve family style. Garnish with sour cream, jalapeno and coriander leaves. Serve with remaining lime on the side. Enjoy!

Peel and dice onion and garlic. Zest lime and cut into wedges. Dice mini capsicums. Pick coriander leaves and roughly chop, discarding stems. Slice jalapeno. Rinse and drain red kidney beans.

Coat chicken in oil and season with half taco seasoning, lime zest and salt. Heat a pot or deep sided pan on medium high heat with a drizzle of oil. Add the chicken and brown, about 2 minutes on each side. Remove chicken from the pan.

To the same pan that you browned the chicken. Add onions and garlic, cook for 2-3 minutes. Add capsicum and taco seasoning, cook for 1-2 minutes.

Add rice, beans, sweetcorn, chicken stock and 3 cups water. Season with salt and a squeeze of lime juice to taste. Add chicken back to the pot. Bring to a boil, cover and reduce heat to low. Cook for 13-15 minutes until the rice is cooked and all the liquid has been absorbed. Leave to steam off heat for 5 minutes.

Serve family style. Garnish with sour cream, jalapeno and coriander leaves. Serve with remaining lime on the side. Enjoy!

Peel and dice onion and garlic. Zest lime and cut into wedges. Dice mini capsicums. Pick coriander leaves and roughly chop, discarding stems. Slice jalapeno. Rinse and drain red kidney beans.

Coat chicken in oil and season with half taco seasoning, lime zest and salt. Heat a pot or deep sided pan on medium high heat with a drizzle of oil. Add the chicken and brown, about 2 minutes on each side. Remove chicken from the pan.

To the same pan that you browned the chicken. Add onions and garlic, cook for 2-3 minutes. Add capsicum and taco seasoning, cook for 1-2 minutes.

Add rice, beans, sweetcorn, chicken stock and 1¹⁄₂ cups water. Season with salt and a squeeze of lime juice to taste. Add chicken back to the pot. Bring to a boil, cover and reduce heat to low. Cook for 13-15 minutes until the rice is cooked and all the liquid has been absorbed. Leave to steam off heat for 5 minutes.

Serve family style. Garnish with sour cream, jalapeno and coriander leaves. Serve with remaining lime on the side. Enjoy!

Peel and dice onion and garlic. Zest lime and cut into wedges. Dice mini capsicums. Pick coriander leaves and roughly chop, discarding stems. Slice jalapeno. Rinse and drain red kidney beans.

Coat chicken in oil and season with half taco seasoning, lime zest and salt. Heat a pot or deep sided pan on medium high heat with a drizzle of oil. Add the chicken and brown, about 2 minutes on each side. Remove chicken from the pan.

To the same pan that you browned the chicken. Add onions and garlic, cook for 2-3 minutes. Add capsicum and taco seasoning, cook for 1-2 minutes.

Add rice, beans, sweetcorn, chicken stock and 1¹⁄₂ cups water. Season with salt and a squeeze of lime juice to taste. Add chicken back to the pot. Bring to a boil, cover and reduce heat to low. Cook for 13-15 minutes until the rice is cooked and all the liquid has been absorbed. Leave to steam off heat for 5 minutes.

Serve family style. Garnish with sour cream, jalapeno and coriander leaves. Serve with remaining lime on the side. Enjoy!

Peel and dice onion and garlic. Zest lime and cut into wedges. Dice mini capsicums. Pick coriander leaves and roughly chop, discarding stems. Slice jalapeno. Rinse and drain red kidney beans.

Coat chicken in oil and season with half taco seasoning, lime zest and salt. Heat a pot or deep sided pan on medium high heat with a drizzle of oil. Add the chicken and brown, about 2 minutes on each side. Remove chicken from the pan.

To the same pan that you browned the chicken. Add onions and garlic, cook for 2-3 minutes. Add capsicum and taco seasoning, cook for 1-2 minutes.

Add rice, beans, sweetcorn, chicken stock and 1¹⁄₂ cups water. Season with salt and a squeeze of lime juice to taste. Add chicken back to the pot. Bring to a boil, cover and reduce heat to low. Cook for 13-15 minutes until the rice is cooked and all the liquid has been absorbed. Leave to steam off heat for 5 minutes.

Serve family style. Garnish with sour cream, jalapeno and coriander leaves. Serve with remaining lime on the side. Enjoy!

Peel and dice onion and garlic. Zest lime and cut into wedges. Dice mini capsicums. Pick coriander leaves and roughly chop, discarding stems. Slice jalapeno. Rinse and drain red kidney beans.

Coat chicken in oil and season with half taco seasoning, lime zest and salt. Heat a pot or deep sided pan on medium high heat with a drizzle of oil. Add the chicken and brown, about 2 minutes on each side. Remove chicken from the pan.

To the same pan that you browned the chicken. Add onions and garlic, cook for 2-3 minutes. Add capsicum and taco seasoning, cook for 1-2 minutes.

Add rice, beans, sweetcorn, chicken stock and 1¹⁄₂ cups water. Season with salt and a squeeze of lime juice to taste. Add chicken back to the pot. Bring to a boil, cover and reduce heat to low. Cook for 13-15 minutes until the rice is cooked and all the liquid has been absorbed. Leave to steam off heat for 5 minutes.

Serve family style. Garnish with sour cream, jalapeno and coriander leaves. Serve with remaining lime on the side. Enjoy!