This Mexican stuffed chicken with red rice is ready in just 30 minutes; 5 minutes of prep and 25 minutes in the oven.
Jalapeños, coriander, spinach, and cheese are chopped together to form a paste, which is then stuffed into each chicken breast before cooking. The paste can be made well in advance, just store it in the fridge until needed. The red rice is flavoured with peppers, Mexican seasoning, chopped tomatoes, and chicken stock.
Ingredients
- 3tbsp sliced jalapeño peppers
- Good handful chopped coriander, plus extra to garnish
- 25g spinach, chopped
- 100g Lancashire cheese, crumbled
- 4 chicken breasts
- 200ml chicken stock
- 1tsp olive oil
- 2 green peppers, chopped
- 150g basmati rice
- 2tsp Mexican spice seasoning
- 2x400g cans tomatoes
WEIGHT CONVERTER
Method
- Preheat the oven to 200C, gas 6. Chop the jalapeños, coriander, spinach and cheese, and mix together to form a coarse paste. Chill in the fridge until needed.
- With a sharp knife, make an incision in the plump side of each chicken breast to form a pocket. Stuff 1tbsp of the spinach mix into each of the pockets and secure with a cocktail stick. Put into a deep baking dish.
- Pour the stock over the chicken and scatter with the leftover filling. Bake for 25 mins until cooked through.
- Meanwhile, heat the oil in a pan and cook the peppers for 4-5 mins until just softened. Tip in the rice and Mexican seasoning, and fry for 2 mins. Pour over the canned tomatoes and stock from the chicken dish, then bring to the boil. Turn down to a simmer and cook for 12 mins until cooked through.
- Remove the cocktail sticks from the chicken and serve with the rice and peppers, plus some extra coriander scattered over the top.
Top tips for making Mexican stuffed chicken with red rice
This recipe would work just as well with chicken thighs or wings. Just adjust the cooking time accordingly.
You might also like...
Low calorie meals: Dinners under 500 calories
Gordon Ramsay’s stuffed chicken breast recipe
-
Herby chicken with Romesco sauceHerby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
-
Chicken with cannellini beany mashOur chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
-
Tandoori chickenA great British favourite, this Indian tandoori chicken is very tasty and spicy and easy to cook. Serve it up with a yogurt dip and your favourite kind of naan bread.
-
Annabel Karmel's trio of vegetables with tomato and basilSuitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
-
Annabel Karmel's cheesy carrot starsThese flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
-
Steak and salsa wrapsOur steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinnersThe brother's enjoyed "traditional, English food"
-
Mrs Hinch leaves the internet in shock with very bizarre dinner recipe -
Feel insecure in your relationship? Check if you recognise these 6 'healthy habits'If you're feeling insecure in your relationship, take a look at these six healthy habits that those in a secure partnership practice - introducing them could make a difference.
