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Mexican Bowl

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

Campbells Product used

Chicken - 500ml

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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