Mexican Layered Chicken And Rice


  • 200g basmati rice
  • 500ml water
  • 1 chicken stock cube
  • 1 tablespoon vegetable oil
  • 1 red onion, diced
  • 1 small courgette, grated
  • 1 red pepper, deseeded and diced
  • 1 carrot, grated
  • 2 cloves garlic, minced (I use ready minced garlic, about 2 teaspoons)
  • 2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 tsp ground coriander
  • 1/2 tsp cumin
  • dash of chilli powder or a few grinds of crushed chilli mill
  • 1 large tin refried beans (434 grams approximately)
  • 180ml salsa, mild or medium
  • 180ml soured cream or creme fraiche
  • 150g grated cheddar
  • 4 or 5 cherry tomatoes, sliced
  • 10-12 slices of fresh or canned jalepeno peppers
  • 1 small handful chopped fresh coriander or cilantro
  • 30g lightly crushed plain tortilla chips


I Took A Look Around The Site For A Recipe Like This, And Not Having Found One, I Decided To Have A Go Creating One. My Family Really Enjoy It. You Can Adjust The Heat To Your Own Preference. You Could Also Omit The Chicken For A Nutritious Vegetarian Op

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