Serves 2 (each serving contains approximately 600 kcal)
|salt (optional) and freshly ground black pepper|
|4 tablespoons sweetcorn (frozen or tinned – 60g)|
|225g cooked chicken (leftover or shop-bought)|
|400g tin chopped tomatoes|
|1 tablespoon tomato puree (15g)|
|300ml chicken stock (made from ½ stock cube – reduced salt)|
|80g wholegrain rice|
|1/2 teaspoon dried oregano|
|1 teaspoon ground cumin|
|5g fresh coriander|
|2 garlic cloves|
|2 tablespoons rapeseed oil (30g)|
|1 small red onion|
Cut the onion in half, then peel and finely chop. Peel the garlic and finely chop. Finely chop the coriander.
Heat a casserole over a medium heat. Add the oil and then tip in the onion and garlic and sauté for 3-4 minutes. Stir in the cumin and oregano and sauté for another minute.
Rinse the rice in a sieve and stir into the pan and season with salt (optional) and pepper. Pour in the stock, tomato puree and tomatoes and bring to the boil. Reduce the heat, then cover with a lid and cook over a low heat for 35 minutes.
Meanwhile, trim the chicken into small bite-sized pieces. Fold into the cooked rice mixture with the sweetcorn and cook for another 5 minutes until the chicken and sweetcorn are piping hot and the rice is tender but still holding its shape.
Divide the Mexican chicken and rice between plates and scatter over the coriander to serve.