Mexican chicken with rice and beans

No need to escape to Mexico with this tasty chicken and rice dish. Top with plenty of avocado, sour cream and chopped coriander for maximum flavour.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 1
  • Print


  • 1 UNCLE BEN’S Mexican Rice and Beans Cup
  • 1 skinless chicken breast, cut in 2cm cubes
  • 1 teaspoon ground cumin
  • pinch chilli powder
  • 2-3 teaspoons olive oil
  • 1/2 cup cherry tomatoes, halved
  • 1/4 avocado, roughly smashed
  • 1 lime, halved
  • 1 tablespoon sour cream
  • 1 tablespoon fresh coriander, chopped


  • 1
    Microwave the rice cup for 40 seconds, according to packet instructions.
  • 2
    Dust cubed chicken with cumin and chilli. Heat oil in a frying pan, add chicken and stir-fry for 2-3 minutes to lightly brown.
  • 3
    Add tomatoes and 2 tablespoons water, then stir-fry for 2-3 minutes more until chicken is cooked. Add rice and toss to combine.
  • 4
    Mash avocado flesh with a fork, adding juice of ½ lime and keeping the texture chunky. Serve rice topped with avocado, sour cream and chopped coriander, with extra lime wedges on the side to squeeze over.