Recipes

Mexican Chilli Chicken and Bean Bake

Serves: 4
Preparation Time: 15
Cooking Time: 35

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 ½ 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
  • ½ cup fresh coriander chopped

Method

  1. Pre-heat oven to 180°C.
  2. 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.
  3. 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.
  4. Serve with green salad.

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