• Prep Time: 5-minutes
  • Cooking Time: 20-minutes
  • Serves:

Mexican Rice with Chicken and Lime.

  • Recipe Submitted by on

Category: Dinner Party, Chicken, Rice, Mexican

 Ingredients List

  • 2 cups rice (or 4 cups cooked rice)
  • 600g chicken thigh or breast meat, cubed
  • 1 can large red kidney beans, drained
  • 1 1/2 cups corn kernels (canned or frozen is fine)
  • 4 spring onions (green onions), finely sliced
  • 1 bell pepper/capsicum, finely sliced
  • 1/4 cup lime juice
  • 2 tbs red wine vinegar
  • 1 tsp salt
  • 1 tbs brown sugar
  • 1 tsp cumin
  • chilli powder to taste


In a large mixing bowl, combine the beans, corn and spring onion. Pour over the lime juice, red wine vinegar, salt, brown sugar, cumin and chilli and stir to combine.

In a frypan/skillet over very high heat, with as little oil as possible, fry the capsicum until slightly charred on the outside, but still retaining a wee bit of crunch. Remove and stir into the bean mixture.

Boil water for the rice (unless you have an induction stove, which will boil in 1 min.)

Heat a little oil in the same frypan/skillet, and cook the cubed chicken in three batches (about 5-7 mins each), to ensure it colours well on the outside. At the end of your first batch, put the rice on to cook. This should ensure the rice and chicken finish cooking at a similar time.

Once rice and chicken have finished cooking, add them to the bean mixture and stir the whole thing to thoroughly combine.

Serve immediately in taco bowls over fresh salad leaves, with guacamole and salsa

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