Mexican stuffed chicken with red rice couldn’t be easier to make and is a really interesting way with chicken that you might not have tried before. Whether you’re hosting a Mexican night at home and want to try something a little different (and who isn’t stuck for midweek dinner ideas?!), this recipe works for all occasions. It takes just 30 mins to throw together, which means it’s super low hassle. If you love spicy food, you can easily scale up the heat for it to have a real kick!
- 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
How to Make
- Heat 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.