Mexican Chicken & Rice With Corn & Avocado Salsa
Recipe: #30725
October 20, 2018
Categories: Beans, Black Beans, Chicken, Rice, White Rice No Eggs, Canned Tomatoes, Boneless Pieces, Chicken Dinner, more
"From our Saturday newspaper The Weekend West."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.