This deliciously easy Mexican Bowl is your next Fakeaway favourite

Craving Mexican?

This easy to make Mexican Bowl will be your next weeknight saviour. A little different to your usual recipe, the addition of Campbell’s Real Stock Chicken brings a punch of flavour that will make this dish a regular in your recipe rotation. 

Serves: 4-5 People


1 tbsp olive oil

500gm chicken thigh, cubed 

1 red onion, finely chopped 

3 garlic cloves, crushed 

1 red capsicum, diced

1 1/2 cups corn kernels 

1 pkt (40g) taco seasoning 

2 cups Campbell’s Real Stock Chicken 

1 can crushed tomatoes 

1 cup short grain rice 

1 cup grated cheddar 

Sour cream, jalapeno, fresh lime and avocado to serve  


1. Heat olive oil in a large, deep fry pan. Add chicken and cook for 5 min. Add onion, garlic, capsicum, corn, seasoning, Campbell’s Real Stock Chicken and tomatoes. 

2. Bring to a simmer and stir in rice. Cover and reduce heat to medium-low. Cook for 20 min or until rice is cooked and liquid has been absorbed. 

3. Remove lid. Top with cheddar and place under a grill for 5 min until cheese is golden. 

4. Serve topped with sour cream, jalapeno, fresh lime, avocado and coriander.

This recipe is supplied by Campbell's Real Stock