One-Pan Tex Mex Chicken & Rice

Serves 6

400g diced chicken breast
salt & pepper
Chicken seasoning (I used a tex mex one and some crushed red chilli flakes)
1 tbsp olive oil
1 cup of easy cook long grain rice
1 tin chopped tomatoes
500ml chicken stock
Handful of grated mexican blend cheese (I used Marks and Spencer - Cornish Cruncher Cheese With Diablo Chilli)

Warmed tortilla wraps, green salad and sour cream to serve.




1. Season the diced chicken with salt, pepper & other seasonings.

2. Heat a large frying pan over a medium/high heat and add the olive oil. Brown the chicken well.

3. Add the rice, tomatoes and stock. Cover and reduce the heat. If you don't have a lid use a thick piece of foil to keep the heat in. Cook for 20-25 mins until the rice is cooked through.

(I like to check after 10 mins, and give it a stir to make sure the rice isn't sticking too much).

4. Add the grated cheese and either wait for it to melt and go stringy or pop it under a hot grill to go a golden colour.

5. Serve with a herby salad or as a sandwich in a wrap.