South American Chicken and Rice

South American Chicken and Rice


1 Hour








Atkins, Nut Free, Diabetic, Low Fat, Gluten Free, Coeliacs, Dairy Free

Making this recipe


8 chicken drumsticks and thighs
200g cherry tomatoes, chopped
400g black beans, drained
400g basmati rice, washed and drained
1 onion, diced
1 red bell pepper, sliced
3 spring onions, chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Smoked Garlic Powder
1 tsp Cayenne Chillies Ground
1/4 tsp cinnamon
1 tsp salt
1 tsp pepper
300ml chicken stock
320g mixed frozen vegetables (carrots, peas, sweetcorn)
Extra virgin olive oil

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Step 1:

Preheat the oven to 200 degrees.

Step 2:

Heat a glug of oil in a frying pan on a medium heat and shallow fry the chicken until brown. Set aside.

Step 3:

Add onion and pepper to the pan and sauté for around 5 minutes until soft.

Step 4:

Add the garlic, cumin, cinnamon, coriander, and cayenne pepper, and stir well for 2 minutes.

Step 5:

Add the tomatoes and continue to stir for another minute.

Step 6:

At the bottom of a casserole dish, evenly spread the beans.

Step 7:

Layer the rice on top of the beans.

Step 8:

Add the tomatoes, peppers, onion, garlic and spices on top of the rice.

Step 9:

Add the mixed frozen vegetables.

Step 10:

Place the chicken on top, and then pour the chicken stock over.

Step 11:

Place in the oven for 40 minutes, baking until the chicken is golden and the rice is fluffy.

Serve with wedges of lime, sour cream and avocado.

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