Mexican Chicken & Rice With Corn & Avocado Salsa

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"From our Saturday newspaper The Weekend West."

Original recipe yields 6 servings


  • Serving Size: 1 (479.4 g)
  • Calories 663.3
  • Total Fat - 15.8 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 310.8 mg
  • Sodium - 246.9 mg
  • Total Carbohydrate - 87.2 g
  • Dietary Fiber - 15.2 g
  • Sugars - 8.7 g
  • Protein - 45.2 g
  • Calcium - 132.7 mg
  • Iron - 8.9 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 1 mg

Step 1

To make salsa, cut kernels from the cobs and place in a medium bowl with remaining ingredients and gently stir to combine.

Step 2

Toss chicken with one tablespoon of the seasoning in a large bowl.

Step 3

Heat half the oil in a large, deep frying pan over a medium to high heat and add chicken in two batches and cook, for about 2 minutes on each side, or until browned and remove and set to one side and keep warm.

Step 4

Heat remaining oil in the same hot pan and add onion, capsicum and remaining seasoning and cook, stirring occasionally, for about 5 minutes, or until soft and then add tomatoes, beans, stock and rice and stir to combine and bring to the boil and cover with lid and gently boil for 15 minutes.

Step 5

Arrange chicken in a single layer over top and cover pan with lid and simmer without stirring, for about 7 minutes or until chicken is cooked and rice is tender and remove from heat.

Step 6

To serve, spoon salsa over chicken in the pan and top with sour cream.

Tips & Variations

No special items needed.