Prep time: 10 minutes
Cooking time: 30–35 minutes
Serves: 4

Ingredients

Main

• 2 cups jasmine rice

• 2 tbsp olive oil

• 500g chicken thighs, cut into strips

• 1 red capsicum, sliced

• 1 brown onion, sliced

• 220ml One Pot Mexican Base (Beerenberg)

• 200ml water

• 400g can black beans, drained

Optional Add-ons

• ½ bunch coriander, chopped

• 235g HFM guacamole

• 100 g mixed salad leaves

• 1 lemon or lime

• 10 tortillas

Method

1. Rinse the rice and cook according to packet instructions.

2. Bring a large casserole dish or deep pan to high heat. Drizzle in the olive oil, add the chicken, and sear for 3 minutes.

3. Add the capsicum and onion. Cook with the chicken for 5 minutes until softened.

4. Add the Mexican base sauce. Rinse the jar with 200 ml of water and add this to the pan. Stir well to combine.

5. Bring to the boil, then reduce to medium-low heat.

6. Add the black beans and half of the coriander (if using). Cook for 20 minutes, stirring occasionally.

7. Serve the Mexican chicken with jasmine rice. Garnish with the remaining coriander and optional toppings such as guacamole, salad leaves, lemon or lime wedges, and warm tortillas.

Enjoy!