Spicy Mexican rice

Name: Spicy Mexican rice
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 500 g basmati rice; equal amounts of cold water (use same measuring jug/cup for both; 1 tbsp oil; 4 large chicken breast diced; 300 g spicy chorizo into thick slices; 2 garlic cloves crushed; 1 red pepper sliced; 1 large red onion thinly sliced; 1 cup frozen garden peas; 3 large scallions chopped for topping; 1 birdseye chilli finely chopped; 3 tbsp Chipotle sauce/salsa; 2 tbsp smoked paprika; 1 tbsp hot chilli powder; 1 tbsp cayenne pepper; 1/2 dried oregano

mandy @mandyoh20

Love hot spicy food and it's super easy to have a delicious dish made in less than 30 minutes #summerchallenge2

mandy @mandyoh20

Love hot spicy food and it's super easy to have a delicious dish made in less than 30 minutes #summerchallenge2

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Ingredients

30 minutes

6 servings

500 gbasmati rice
equal amounts of cold water (use same measuring jug/cup for both
1 tbspoil
4large chicken breast diced
300 gspicy chorizo into thick slices
2garlic cloves crushed
1red pepper sliced
1large red onion thinly sliced
1 cupfrozen garden peas
3large scallions chopped for topping
1birdseye chilli finely chopped
3 tbspChipotle sauce/salsa
2 tbspsmoked paprika
1 tbsphot chilli powder
1 tbspcayenne pepper
1/2dried oregano

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Steps

30 minutes

1

Put equal amounts of rice and cold water. Bring to a boil. Reduce temperature to a low heat cover pot and leave to cook for 10 minutes after 10 minutes remove lid and fluff up rice put lid back on pot and allow to steam as u prep ingredients. (This is how I always cook rice)
2

In a large pan put oil chicken and chorizo and cook until chicken is totally cooked
3

Add chopped veg (except scallions)for 5 minutes then add spices and mix well
4

Now add cooked rice and coat it with the seasonings until no white remains on the rice
5

Finally add Chipotle sauce and give a final mix and top with chopped scallions and serve immediately