Let’s be honest, anything Mexican is going to be amazing, right?!

I’ve never met anyone that doesn’t like Mexican and have it as one of there too cuisines.

INGREDIENTS

2 chicken breasts, diced

2 cloves garlic, minced

1 red onion, diced

1 brown onion, diced

2 cups long grain rice

600g can tomato sauce

1 1/2 cups chicken broth

1 cup corn kernels

1/2 cup diced carrots

1/4 teaspoon chili powder

1/4 teaspoon cumin

1/4 taco seasoning

1 punnet Cherry tomatoes, quartered

Salt and pepper

Oil

METHOD

1. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook for 2-3 minutes.

2. Add chicken, cumin, taco seasoning and chilli powder. Stir gently until cooked through.

3. Stir in rice until well coated.

4. Stir in tomato sauce and chicken stock. Simmer for 5 minutes.

5. Stir in corn and carrots. Season with salt and pepper, to taste.

6. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-20 minutes. Stir in tomatoes.

Serve and enjoy!