Loaded Mexican Rice
Updated: Apr 2
Load up your plate with this delicious Mexican rice for quick meal prep or dinner option!
Ready in: 30 mins
2 tbsp olive oil
1 small bunch of spring onions, sliced
2 cloves garlic, minced (or two tbsp garlic infused olive oil)
1 red capsicum, diced
1 roast chicken, shredded
1 cup long-grain brown rice (I used basmati)
1/2 cup canned black beans drained and rinsed
1 cup canned corn kernels
3 medium tomatoes, diced
2-1/4 cups low sodium chicken stock
1 packet Mexican seasoning (or to make your own use 1/2 tbsp cumin, 3/4 tbsp chili powder, 1/2 tbsp onion powder, 1/4 tbsp garlic powder and salt & pepper to taste)
1 cup shredded light tasty cheese
Salt and pepper
Plain Yoghurt or lite sour cream to top (optional)
Step 1. In a large pan over medium heat sauté the spring onions and garlic in 1 tbsp of olive oil for 1 minute until fragrant. Add the capsicum and cook for another minute. Add shredded chicken and cook for 1-2 minutes. Season with salt and black pepper, to taste.
Step 2. Push everything to one side of the pan. Add another tbsp of olive oil and sauté rice for about 1 minute or just until some grains start to turn slightly golden.
Step 3. Stir in black beans, corn, tomatoes, chicken stock, Mexican seasoning and bring to a simmer, cover and reduce heat to low. Cook about 17-19 minutes or until rice is tender, stirring gently every few minutes so the rice doesn't stick. Season with additional salt and pepper as needed.
Step 4. Sprinkle with cheese and serve with a tbsp of plain yogurt or sour cream to top.
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