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Global Main course

One-Skillet Mexican Chicken Rice

0
45Min
Intermediate

Ingredients

-
6
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

6 Smalls
Chicken Breasts, cut into 2-cm chunks
2 tbsp
Vegetable oil
1 Medium
Yellow Bell Pepper, diced
1 tbsp
Tomato Paste
1 tsp
ground cumin
1 tsp
Ground coriander
0.5 tsp
Smoked Paprika Powder
2 cups
White rice
1 Sachet
MAGGI® Powder Chicken Bouillon
1000 mL
Hot Water
200 g
Corn Kernels, drained
1 can
Kidney beans, drained
0.5 cup
Cheddar cheese, grated
1 Medium
Green onions and cilantro for topping

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Nutrition Value

Energy
878.46 kcal
Protein
50.34 g
Carbohydrates
120.62 g
Fats
21.6 g
Information per serving
Lets Cook

Instruction

45 Minutes
Step1
1 Min
in a large skillet, cook Chicken pieces in Oil until golden, add Bell Pepper, Tomato Paste, Spices and Rice and cook for 2 minutes until mixed evenly.
Step2
1 Min
Add Maggi® Powder Chicken Stock, Water, Beans and Corn, cover and simmer over low heat for 20 minutes until rice is cooked and tender. Sprinkle top with Cheese, place cover back and allow the steam to melt the cheese.
Step3
1 Min
Sprinkle with greens before serving.
One-Skillet Mexican Chicken Rice

Step1 of 3

in a large skillet, cook Chicken pieces in Oil until golden, add Bell Pepper, Tomato Paste, Spices and Rice and cook for 2 minutes until mixed evenly.

One-Skillet Mexican Chicken Rice

Step2 of 3

Add Maggi® Powder Chicken Stock, Water, Beans and Corn, cover and simmer over low heat for 20 minutes until rice is cooked and tender. Sprinkle top with Cheese, place cover back and allow the steam to melt the cheese.

One-Skillet Mexican Chicken Rice

Step3 of 3

Sprinkle with greens before serving.

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