One-Pot Chicken Enchilada Rice

5 standard portions

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Ingredients

• 1 tsp oil
• 1 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 50 g chorizo, chopped
• 15 g garlic, pureed or very finely chopped
• 500 g chicken breast, chopped
• 2 tbsp fajita seasoning mix
• 300 g white rice, uncooked weight
• 400 g chopped tomatoes
• 700 ml chicken stock, made with one stock cube
• 400 g can of beans (kidney, black, mixed etc), drained
• 100 g low-fat cheddar, grated

Method

1. Heat the oil in a large pan on medium/high heat and add the onion, peppers and chorizo and fry for about 5 minutes until the vegetables have softened.
2. Add the garlic, chicken breast and fajita seasoning to the pan and fry for a few minutes.
3. Add the rice, chopped tomatoes and stock, mix everything through, cover and simmer for around 15 minutes.
4. Add the beans, cover the pan and continue to simmer for a further 5 minutes or until the majority of the liquid has been absorbed and the rice is cooked.
5. Turn off the heat but leave the pan on the hob. Sprinkle the grated cheese ontop, cover with the lid and let the cheese melt for a few minutes before serving.
6. Garnish with fresh coriander and a squeeze of lime.