Mexican Bowl

Dish Type:Mexican dishes, Rice & risottos
Cooking Time:30min
Preparation Time:15min

Campbells Product used

Chicken - 500ml

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Ingredients

1 tbsp olive oil
500gm chicken thigh, cubed
1 red onion, finely chopped
3 garlic cloves, crushed
1 red capsicum, diced
1 1/2 cups corn kernels
1 pkt (40g) taco seasoning
2 cups Campbell’s Real Stock Chicken
1 can crushed tomatoes
1 cup short grain rice
1 cup grated cheddar
Sour cream, jalapeno, fresh lime and avocado to serve

Preparation

Step 1

Heat olive oil in a large, deep frypan. Add chicken and cook for 5 min. Add onion, garlic, capsicum, corn, seasoning, Campbell’s Real Stock Chicken and tomatoes.

Step 2

Bring to a simmer and stir in rice. Cover and reduce heat to medium-low. Cook for 20 min or until rice is cooked and liquid has been absorbed.

Step 3

Remove lid. Top with cheddar and place under a grill for 5 min until cheese is golden.

Step 4

Serve topped with sour cream, jalapeno, fresh lime, avocado and coriander.

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