Mexican lime & chicken rice

Mexican lime & chicken rice

A zesty all-in-one Mexican lime rice with chicken

time

15 mins

pan

15 min

fire

300 kcal

time

15 mins

pan

15 min

fire

300 kcal

Mexican lime & chicken rice

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

There are so many dishes where a squeeze of lime adds such incredible flavour and lift, and I love that Mexican-style combination of zesty lime, chilli and garlic. I’ve been wanting to have a go at a Mexican all-in-one style rice dish where lime is one of the predominant flavours, and the great thing about this is that it’s packed full of healthy vegetables and is also delicious both hot and cold- so worth making a double batch and saving some for quick and easy lunches.

This dish could easily be made vegetarian or vegan by just omitting the chicken, the inclusion of the black beans (absolutely my favourite type of bean!) gives it real filling power as well as texture and flavour. I use brown (wholegrain) rice, as it’s a lot more nutritious than white rice, and the nutty texture complements the dish as a whole. This could easily be substituted for white rice if you need it to be ready a bit more quickly!

I made a slightly simpler version of this for the kids, where I omitted the chilli, tomatoes and pepper- they loved it too!

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Mexican lime & chicken rice

Servings: 4
A zesty all-in-one Mexican lime rice with chicken
Syn-free
Print Recipe
15 mins
15 mins

Ingredients

  • 2 chicken breasts diced into small pieces
  • 125 g brown rice uncooked weight, cooked according to packet instructions
  • 6 spring onions finely chopped
  • 2 cloves garlic crushed or finely chopped
  • 1 green chilli finely chopped
  • 12 baby tomatoes quartered
  • 10 baby corns quartered
  • 1 red pepper diced
  • 1 tin of pre-cooked black beans drained and rinsed
  • Spice mix: 1 tsp ground cumin 2 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt
  • juice of 2 fresh limes
  • Low calorie cooking spray or spray oil if you prefer
  • Coriander to serve

Instructions

  • Get the rice on to cook, and prep all the veg and chicken. If the rice is done before you are ready for it, just drain and set to one side for a moment.
  • In a large frying pan, spray with low calorie cooking spray or oil spray and add the chicken on a medium heat. Fry for 5 minutes
  • Add in the spring onion, garlic and chilli and stir fry for 1 minute, then throw in the spices and stir through
  • Add in the red pepper, baby tomatoes and baby corn and stir fry everything for another 5 minutes
  • Add in the drained and rinsed black beans and stir through, cook for another minute
  • Add in the cooked rice, pour over the lime juice and stir everything together well
  • Serve with fresh lime wedges and chopped coriander sprinkled over the top

Notes

Short on time? You could use pre-cooked rice to speed things up!
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