Mexican food is definitely a favourite in the O'Neill household! From enchiladas to nachos, mexican meals are alway packed full of flavour and character. This meal is perfect if you're looking for a beautiful bowl of colour to brighten up these long dark evenings. This is my go to dish when I'm looking for something healthy and packing loads of flavors. The beauty of this dish is it's versatilty - you could swap chicken for prawns and chorizo, steak or even halloumi. You could also add pinto beans, guacamole, salsa, jalepenos or sour cream
2 x 125g chicken fillets
1tsp of chilli, paprika and cajun spice,
1tsp of brown sugar
1 tbsp tomato puree
½ can of tomato
1 tsp of cumin paprika
1 tsp chilli
Marinade chicken in spices and ingredients for 30 mins or longer if possible. Grill on pan until cooked or roast for 30 minutes.
Mix dry rice with cumin paprika and chilli.
Add half the volume of water advised on the cooking instructions and bring to the boil.
Reduce to simmer and add half a tin of canned tomato. Simmer until cooked.
Fry off veggies of choice on a hot pan with a drop of oil for 5-10 mins.
Season with Cajun spice
Serve it all up in a bowl with rice, vegetables, chicken and toppings of choice