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
Ingredients:
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
Method:
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
