Mexican Chicken Rice Bake

 Mexican Rice Bake


3 tsp olive oil
1 red onion, diced finely
1 red capsicum, chopped
500g chicken breasts, cut into bite sized pieces
3 tbsp of our Mexican Seasoning
1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
1 1/2 cups uncooked long grain white rice
1 can diced tomatoes
1 can black beans
4 tomatoes, chopped 
2 cups water
1 cup cheddar cheese, grated


Sour cream and diced avocado


  1. Heat the oil in a large pan on medium temperature.
  2. Add the onions, garlic and capsicum—cook for 5 minutes.
  3. Season the chicken with salt and pepper, add to pan and brown the chicken pieces.
  4. Add the fresh tomatoes and seasoning—cook down for 10 minutes.
  5. Incorporate the canned tomatoes, beans, uncooked rice —cook for 2 minutes.
  6. Pour in the water, stir, bring the mixture to a boil, then lower the heat to a simmer and cover the pan with a tight fitting lid.
  7. Cook until the rice is tender and the liquid is absorbed—stir periodically.
  8. Preheat the grill to a high temperature.
  9. Sprinkle cheese on top, place under the grill until cheese has melted.
  10. Serve with a dollop of sour cream and avocado pieces on top.