Spicy Mexican Chicken Chilli Rice

Spicy Mexican Chicken Chilli Rice

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A simple yet satisfying quick dinner for working women and men.

  • Recipe serves:4
  • Prep Time15 min
  • Cook Time15 min


  • Rice 500 gm
  • Boiled red kidney beans 1 cup
  • Knorr chicken soupstock 20 gm
  • Thinly sliced boneless chicken strips 1/2 cup
  • Fine chopped onions 1 medium
  • Salt
  • Fresh red chilies thinly sliced 2
  • Cheddar and mozzarella mix cheese (grated) 1/4 cup
  • Corn oil
  • Fine Chopped garlic 1 teaspoon
  • Chopped tomatoes and fresh coriander 1/2 cup


  • Heat oil, lightly cook onions until soft.
  • Add knorr chicken cube and 4 cups of water, let it come to boil and the cube is completely dissolved.
  • Add rice and cook until almost done.
  • Add boiled beans and mix well, let steam for 5 minutes until rice is dry and fluffy.
  • Heat 3 tbsp oil in a saute pan, add garlic and chicken, season with salt n pepper.
  • Cook for few minutes until ready.
  • Take out rice in a dish, top with cooked chicken, sprinkle cheese on top and keep under the broiler flame for few minutes until cheese melts.
  • Garnish with sliced red chilies, tomatoes and fresh coriander, enjoy.