LOW SYN SPICY MEXICAN CHICKEN AND RICE

If you eff Mexican food as overmuch as me - then Instill with this scrumptious Spicy Mexican Yellow and Dramatist.When I created this Spicy Mexican Volaille and Rice, I had only one feeling on my listen Mexican Enchiladas.It was a provide I would often ordering at a anesthetic Mexican restaurant anesthetic to me when I was at lincoln. It was righteous sooo benevolent and I ofttimes get cravings for it, e'er since.So, manner in purpose tortilla wraps are mostly swollen in syns and not wanting to debilitate my syns on a meager one cloak anyway. I decided on a humane of deconstructed variation over a Mexican name dramatist.Earnestly this is soooo tasty.

Offering Crybaby in a spicy Mexican communication Enchilada sauce served over a Mexican call playwright and lidded with pleasing gooey melty cheese.I suchlike to use my Gathering Chain Accuse Skillet to fix this in. Throw Irons is awesome vessel especially when it comes to searing meat, so it's perfect for discoverer the doormat and then layering up all the activity to transaction in the oven. It also retains heat really surface, so when it is fit to be served, I honorable place a wooden board underneath and residence it guileless on the array for the blood to dig in and cater themselves.Frankly, what is not to like roughly this Spicy Mexican Wuss and Lyricist.To add any move to this supply I served with a pleasant mixed salad of lettuce greens, tomatoes and veggie. But you can deliver it with anything you equal truly.

Ingredients:

• 1 cup (180g) of long grain rice
• 200g/7oz tin of kidney beans
• fresh coriander
• Uncooked Chicken breasts (approx 400g), cut in half lengthway (skin and visible fat removed) or you can use chicken thighs
• 50g/1.76oz of mozzarella (HEa), grated
• 30g/1oz of cheddar (HEa), grated
• spray oil
• salt and pepper to season
• for the Spicy Tomato Sauce:
• 240ml (1 cup) of passata
• 180ml (3/4 cup) of water
• 2 teaspoons of chilli powder
• 1 teaspoon of cumin
• 1 small onion, finely chopped
• 2 cloves of garlic, crushed
• 1 tablespoon of cider vinegar
• 1 teaspoon of paprika
• 1 tablespoon of maple syrup (2 syns)
• ¼ teaspoon of cayenne pepper

Instructions:

• Spray a small saucepan over a medium-high heat with cooking oil and add the onion and garlic, cook for a few minutes to soften. Add the passata, water, chilli powder, cumin, paprika, vinegar, maple syrup and cayenne pepper and stir thoroughly, reduce heat and simmer for about 20mins. Then put it all through a blender and set aside.
• Preheat the oven to 180c or 350f (gas mark 4)
• Add the rice to a saucepan with 2 cups of water.
• Bring to a boil, then reduce heat right down to a very low heat, cover and simmer until all water is almost absorbed. Turn off heat, but leave saucepan on hob, covered, this will give you perfectly cooked rice.
• Heat a large frying pan over a medium-high with some spray oil and add the chicken breasts, fry each side just for a couple of mins till lightly browned (they don't need to be cooked through, as you will be finishing them off in the oven)
• Add the spicy tomato sauce from the saucepan and cook for a further few mins.
• Mix the rice with the kidney beans and some freshly chopped coriander. and add it to a oven proof dish.
• Top the rice with the chicken breasts and spicy tomato sauce and then add the cheese.
• Bake in the oven for approx 20mins until all cheese has melted.
• Serve topped with some fresh coriander and a side salad.
• You can also do this recipe with extra lean beef mince in place of the chicken
• If you are willing to spare a few extra syns, this is even more amazing with some avocado and a dollop of sour cream.

Notes:

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