Mexican Rice with Chicken, Black Beans & Quinoa
How about some super healthy mexican? Completely guilt free… not a trace of cheese or sour cream in sight!
While this recipe may not be quite authentic, it’s a bit of a concoction I came up with, adding a bit of this and that until it came together, but boy did it taste good! I’m a bit of a wimp when it comes to chilli, so I made this quite mild, but the addition of jalapeno’s for the hot head hubby, did the trick nicely. I made my own pickled jalapeno’s (click here for the recipe). I’ve been told that they were good enough to stand on their own, so I gave them their own post. I was too chicken to try them!
Suitable for: Gluten, dairy, egg, soy & nut free. For vegetarian option, it’s just as good without the chicken, and use vegetable stock.
Ingredients (serves 6)
- 1.5 cups long grain rice
- 1/3 cup red quinoa
- 1.5 cups passatta (pureed tomato sauce)
- 3 cups chicken stock
- 1.5 tablespoons ground cumin
- 1-2 teaspoons ground chilli
- 2 onions, diced
- 600g chicken thighs, cut into cubes approx. 1 inch x 1 inch
- 1 red pepper or capsicum, diced
- 5 cloves garlic, crushed
- 400g can of black beans, rinsed and drained
- 400g can chopped tomatoes
- 2 tablespoons coriander, plus extra for sprinkling when serving
- Diced tomato for sprinkling when serving
- Sliced pickled jalapeno’s for some extra heat if you like it hot (click here for the recipe to make your own)
- 2 limes, quartered
1. In a large frypan, add 1 tablespoon olive oil over a medium heat. Brown chicken pieces, and then remove from frypan.
2. Add another teaspoon, lower temperature to a med/low heat. Then add onions and cook until softened. Add the garlic and stir for 1 minute. Add the passatta, chicken stock, rice, quinoa, cumin & chilli powder and stir to combine. Add the chicken pieces, then bring mixture to a low simmer, stirring regularly.
3. Simmer for 20 – 25 mins until almost all liquid absorbed. Then add the black beans & peppers/capsicum, Stir through mixture. Let simmer for 5-10 mins until peppers softened. Stir through the fresh coriander.
4. To serve, top each serving with chopped tomato, coriander, a squeeze of fresh lime, and sliced jalapeno’s if having.
I hope you enjoyed this post, please feel free to leave me a message, or share with your friends 🙂
I love when you upload a new blog post. It always looks amazing!
Just keep on coming back to your blog for new ideas! YUM!
That’s so nice of you to say, I’m glad you enjoy it. Thank you!