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Mexican lime & chicken rice

  • Author: Pip Payne
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie


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



  • 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


  1. 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.
  2. 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
  3. Add in the spring onion, garlic and chilli and stir fry for 1 minute, then throw in the spices and stir through
  4. Add in the red pepper, baby tomatoes and baby corn and stir fry everything for another 5 minutes
  5. Add in the drained and rinsed black beans and stir through, cook for another minute
  6. Add in the cooked rice, pour over the lime juice and stir everything together well
  7. Serve with fresh lime wedges and chopped coriander sprinkled over the top


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

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main course
  • Method: Easy
  • Cuisine: Mexican

Keywords: Mexican, chicken, rice