One Pot Mexican Beans, Chicken and Rice

Serves 4

Time 40 minutes

Ingredients

4 chicken marylands

3 garlic cloves, smashed and sliced

½ brown onion, sliced

1 ancho chilli, diced

1 tbsp cumin

1 tbsp cayenne pepper

1 tbsp smoked paprika

2 cups basmati rice

2½ cups chicken stock

3 bell peppers, seeds removed, sliced

1 cup kidney beans

1 cup black beans

Handful of parsley, finely chopped, to serve

Sour cream, to serve

Extra virgin olive oil

Salt and pepper

Method

Preheat the oven to 175°C.

Season both sides of the chicken with salt and pepper. 

Place the chicken into a pan on high heat with a splash of olive oil. Seal the chicken for 2-3 minutes on each side or until golden brown. Set aside.

Meanwhile, heat a stew pot over medium heat. Add the onion and garlic, a good splash of olive oil, then add the ancho chilli, cumin, cayenne pepper and smoked paprika. Stir to combine.

Add the rice and stir to ensure the rice is coated. 

Add the peppers, beans and stock. Place the chicken into the pot.

Place the stew pot into the oven with the lid on for 25-30 minutes until the chicken is cooked through.

Sprinkle with parsley and serve with sour cream.