Mexican chicken rice

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.


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



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!

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