On the table in: 20 minutes
Serves: 4
Origin: Mexican
Ingredients:
Instructions:
- Combine half the oil and half the paprika in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until charred and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
- Meanwhile, heat the rice following packet directions. Transfer to large heatproof bowl. Add the salsa and beans and stir to combine.
- Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining oil and paprika in a small bowl. Drizzle over the chicken mixture in the bowls. Top with a dollop of sour cream and sprinkle with coriander leaves.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from taste.com.au on 3 February 2020.
Author: Emma Braz Publication: Coles
https://www.taste.com.au/recipes/mexican-chicken-rice-bowl/QPH1udte