Ingredients
1 tbsp olive oil
600 g chicken breasts (boneless, skin off) diced into bite-sized pieces
3 tsp Mexican Spice Mix
1 onion diced
2 cloves of garlic crushed
1 × 400g can of Watties chopped tomatoes
1 × 420g can of Watties chilli beans
1½ C chicken stock
1 roasted red capsicum diced
150 g feta
1 × 410g can of Watties corn kernels drained
150 g Proper Cheeza-peno tortilla chips
120 g baby spinach leaves
1 lime cut into wedges
3 spring onions sliced
Mexican Spice Mix
4 tsp ground cumin
1 tsp chilli flakes
2 tbsp dried oregano
1 tsp dried thyme
4 tsp smoked paprika
2 tbsp paprika
1 tsp ground allspice
Guacomole
1 avocado
1 tbsp lime juice
1 clove of garlic crushed
Preparation
Mix together the mexican spice mix for your chicken. Store this in an airtight container in a cool, dry place. It should stay fresh for 3-6 months.
Heat the oil in a large frying pan or saucepan over medium-high heat. Add the chicken, season with 1.5 teaspoons of the Mexican spice mix, and cook until coloured, 5-6 minutes. Remove from the pan and set aside.
In the same pan, add the onion and garlic. Cook for about 5 minutes until the onion starts to soften.
Add the rice to the pan along with another 1.5 teaspoons of mexican spice mix and stir to coat in the oil. Toast the rice for 1-2 minutes.
Pour in the tomatoes, chilli beans, chicken stock, red pepper and a sprinkle of salt. Stir well and bring to a simmer. Return the chicken to the pan along with the corn.
Cover the pan, reduce heat to low, and simmer for 15-20 minutes until rice is cooked and the liquid is absorbed.
While the rice is cooking, mash the avocado in a small bowl with the lime juice, garlic and salt to taste.
Serve the rice in shallow bowls with tortilla chips, guacomole, baby spinach and a lime wedge for squeezing. Crumble over feta and sprinkle with spring onion.
