Monday, June 24, 2013

Allergy free Mexican fried rice with chicken recipe

  • 500g chicken breast, diced
  • 1 Massel vegetable ultracube mixed with 3 cups boiling water
  • 2 cups long grain rice 
  • 4 tbsps olive oil
  • 2 cobs of fresh corn, kernels removed
  • 1 red or green capsicum, diced
  • 1 red onion, diced
  • 1 red chilli, chopped
  • 2 tsps ground coriander
  • 1 tsp cayenne pepper 
  • 400g red kidney beans, drained and rinsed
  • 2 fresh tomatoes, diced
  • 1 cup green peas or sliced beans
  • 1-3 tbsps lime juice, to taste
  • Salt and pepper, to taste

  • Rinse the rice under running water.
  • Cook the rice with the vegetable stock for 12-15 minutes.
  • Once the rice is ready, heat a frying pan or wok and add a further 2 tbsps of olive oil.
  • Add the chicken and cook until beginning to brown.
  • Add the capsicum, corn, onion, chilli, coriander and cayenne pepper and sauté until fragrant and the vegetables are starting to soften.
  • Add the cooked rice, kidney beans, fresh tomato and peas or beans.
  • Toss everything together and cook for two minutes.
  • Turn off the heat and pour over the lime juice and toss to combine.
  • Serve with salt and pepper to taste.

No comments:

Post a Comment