1-Pans Mexican chicken with rice

• 4 el olijfolie
• 600 g kippendijfilet (zonder bot/vel), in stukjes van 2–3 cm
• 4 el The Spice Club Taco & Fajita Mix
• 1 kleine ui, fijngehakt
• 1 groene paprika, fijngehakt
• 3 teentjes knoflook, fijngehakt
• 2 el tomatenpuree
• 100 ml tomaten passata
• 400 ml kippenbouillon (natriumarm)
• 275 g rijst
• 1 blik zwarte bonen (400 g), uitgelekt en afgespoeld
• 75 g maïs (optioneel)
• 1 handje verse koriander, grof gehakt
• Optioneel: verse jalapeño in plakjes of hete saus voor erbij

1. Baking chicken: Heat 2 tbsp of oil in a large frying pan or frying pan over medium heat. Add the chicken and bake for 5-6 minutes until golden brown. Remove the chicken from the pan and set aside.

2. Fruit vegetables: Heat the remaining 2 tbsp oil in the same pan. Add onion and garlic. Bake for 3–4 minutes until the onion is glassy. Then add the tomato puree, the taco & fajita mix and tomato passata, stir and let it bake gently for 2 minutes.

3. Add rice and stock: Put the rice, chicken broth, black beans, corn and the baked chicken back in the pan. Stir well. Bring to the boil, lower the heat and cover. Let it simmer for 20 minutes until the rice is cooked and the liquid is absorbed. Add additional boiling water if necessary.

4. Serve: Remove from the heat and let it rest for another 5 minutes with the lid on the pan. Then stir in the coriander and serve with jalapeño or hot sauce.

Tip: Tasty with a spoon of sour cream or lime segments for extra freshness. Also perfect as a filling for burritos or as a basis for a Tex-Mex bowl!