Mexican Chicken and Rice Bake

A flavorful family-sized Mexican Chicken and Rice Bake enhanced with avocado and sour cream.

Ingredients

• 160g uncooked rice
• 600g raw chicken
• 400g tomato salsa
• 2 tbsp garlic
• 1 large red onion, diced
• 220g black beans
• 220g corn kernels
• 20g fajita seasoning (or Mexican)
• 360ml chicken stock
• 80g Mexican cheese mix
• 200g avocado
• 100g low-fat sour cream

Instructions

1. Preheat the oven to 180°C fan forced (360°F).
2. Combine uncooked rice, raw chicken, tomato salsa, garlic, diced red onion, black beans, corn kernels, fajita seasoning, and chicken stock in a 3-liter bowl.
3. Mix well until all ingredients are thoroughly combined.
4. Top with Mexican cheese mix.
5. Cover the top of the bowl with a metal tray or foil.
6. Bake for roughly 60 minutes. In the last 15 minutes, remove the cover to allow any moisture on top to evaporate.

Notes

Nutritional Information: Calories for 1/4 servings without avocado & sour cream: 525 calories, 58.5g carbs, 11.5g fat, 48.1g protein. With avocado & sour cream: 661 calories, 71g carbs, 19.7g fat, 52.2g protein. If you want lower calories while including avocado/sour cream, consider portioning to 5 servings, with calories around 529.

Recipe Source: “https://www.instagram.com/reel/DOuWJsZDzxh/?igsh=MWwwY3l4cWVtc2cweQ%3D%3D"