Mexican chicken and rice bowl

Mexican chicken and rice bowl
Prep time
Cook time
Total time
Serves: 2
  • ⅓ cup (80ml) olive oil
  • 2 teaspoons smoked paprika
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 450g pkt microwavable brown rice
  • ⅓ cup (85g) Mexican tomato salsa
  • 400g can red kidney beans, rinsed, drained
  • 400g can corn kernels, rinsed, drained
  • 1 avocado, peeled, stoned, coarsely chopped
  • 2 iceberg lettuce leaves, shredded
  • 1 tomato, coarsely chopped
  • ¼ cup (60ml) lime juice
  • Sour cream, to serve
  • Coriander leaves, to serve
  1. Step 1
  2. Combine half the oil and half the paprika in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until charred and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  3. Step 2
  4. Meanwhile, heat the rice following packet directions. Transfer to large heatproof bowl. Add the salsa and beans and stir to combine.
  5. Step 3
  6. Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining oil and paprika in a small bowl. Drizzle over the chicken mixture in the bowls. Top with a dollop of sour cream and sprinkle with coriander leaves.
  7. Save the left overs for lunch next day