Mexican Chicken Rice

Indulge in the delightful combination of tender Mexican-seasoned chicken, red kidney beans, and flavorful rice, creating a satisfying and nutritious meal bursting with traditional flavours.

Serves: 4

Prep time: 20 mins | Cook time: 30 mins


  • 2 tbs olive oil
  • 1 brown onion, chopped finely
  • 500g skinless chicken thigh fillets, cut into 3cm cubes
  • 1 red capsicum, chopped coarsely 
  • 2 cloves garlic, crushed
  • 2-3 tsp Mexican chilli powder
  • 2 tbs tomato paste
  • 2 cups long grain rice, rinsed in a sieve until water runs clear
  • 1 litre Campbell’s Real Stock – Salt-Reduced Chicken
  • 400g can red kidney beans, drained, rinsed
  • 2 cups baby spinach leaves
  • Grated tasty cheese, sour cream and guacamole to serve


  1. Heat oil in a large heavy-based saucepan. Add onion and cook, stirring, over medium heat for 3-4 mins until tender.
  2. Add chicken and cook, stirring until browned. Add capsicum and garlic and cook for 2 mins. Stir in spice. Cook for 1 min until aromatic.
  3. Add paste, drained rice and Campbell’s Salt-Reduced Real Stock. Bring to the boil. Reduce heat to low and cook, covered for 15-20 mins until rice is tender, adding the beans to the last 5 mins of cooking time.
  4. Remove from heat and gently stir through spinach until wilted.
  5. Serve topped with grated cheese, sour cream and guacamole.

Tip: A combination of ground cumin and mild paprika can be used instead of Mexican chilli powder.

Recipe and image kindly supplied by Arnott’s.

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