If you’re poor on time, no doubt you resort to rice and tuna most days (don’t worry, it’s an excellent choice). But why not spice it up? Have a fiesta at work with this quick Mexican dish…and it only takes 10 minutes.
Ingredients
8g red chilli, finely diced
1 chicken breast (100g), thinly sliced
50g red onion finely diced
1 pouch of Tilda® Brown Basmati & Quinoa
4g Mexican Spice seasoning or mild chilli powder
120g canned, mixed beans (in brine, drained)
10g freshly squeezed lime Juice
5g coriander leaves, chopped
Method
-
Heat the pouch of rice according to pack instructions.
-
Use a piece of kitchen towel to lightly grease a non-stick frying pan or wok with oil.
-
Heat the pan and add the chicken, red onion and chilli, cook over a medium heat for 5 minutes until the chicken has browned.
-
Add the spice, cooked rice and the beans, stir well and continue to heat over a medium heat until thoroughly cooked through.
-
Stir through the lime juice and coriander, season to taste and serve piping hot.
