Serves 2
Ingredients
1 Onion, sliced (s)
1sp Cumin
1Tsp Coriander
1 Tsp Mexican Style Seasoning
1Tsp Smoked Paprika
1Tsp Chilli Flakes
1Tbsp Sweetener
1Tbsp tomato Puree (s)
2 Corn on the cobs
2 Peppers, sliced (s)
3 Garlic, finely chopped (s)
100g Rice
100g Sliced Mushrooms (s)
250g Chopped Chicken (p)
400g Chopped Tomatoes (s)
400g Red Kidney Beans, drained & washed (p) (f)
500g Passata (s)
Method
Heat a frying pan, sprayed with frylight, add the onion, peppers & garlic. Cook until soft, add the cumin, coriander, Mexican seasoning, paprika & chilli, mix well, add the chicken, tomatoes, passata, mushrooms, tomato puree & red kidney beans, bring to the boil, reduce to a simmer for 20 mins until the chicken has cooked & the sauce has thickened.
Serve with rice, cooked as per the packet instructions.
Boil a saucepan with unsalted water, big enough to fit the corn in it. When boiling add the corn, cover & bring back to the boil, remove from the heat & leave to steam for 2-3 mins, remove & serve.
