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Mexican rice with grilled chicken, bell pepper & corn
Mexican rice with grilled chicken, bell pepper & corn
772kcal Per person
33g Protein
100g Carbs
27g Fat
11g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 1 clove garlic (5 g)
- ½ red onion
- 1 bell pepper
- 4 ounces corn (112 g)
- 3 ounces chicken breast (84 g)
- ½ teaspoon ground cumin (1 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 ½ tablespoon olive oil (23 ml)
- 7 ounces diced tomatoes (196 g)
Preparing this recipe
- Cook the rice according to the package instructions.
- Crush the garlic and chop the onion. Cut the bell pepper into strips. Drain the corn in a sieve.
- Rub the chicken with cumin, paprika powder, pepper and salt. Heat half of the oil in a grill pan. Grill the chicken for 5-7 minutes per side until cooked through and golden brown. Remove the chicken from the pan and let it rest.
- Heat the remaining oil in a frying pan and sauté the garlic and onion for 2-3 minutes until translucent. Add the bell pepper and cook for 3-4 minutes.
- Add the corn and tomatoes and let it simmer for 5 minutes. Season with salt and pepper. Add the rice and stir everything well.
- Slice the chicken and place it on top of the rice.
Tip van FitChef
1. For a delicious smoky flavor, try using smoked paprika.
2. Drizzle with some fresh lime juice.
3. Garnish with sliced scallions or some fresh coriander.
