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Mexican stuffed chicken with red rice

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Mexican stuffed chicken with red rice
Mexican stuffed chicken with red rice
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

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 and you can get a nutritious, homemade dinner on the table in just half an hour. If you love spicy food, you can easily scale up the heat for it to have a real kick! This stuffed chicken breast serves 4 people, but you can easily double up the ingredients if you need to feed more people. We promise the whole family will love this tasty dish - especially the kids!

Ingredients

To make this stuffed chicken breast recipe:
  • 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

Method

  1. To make this chicken breast recipe, 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.

  2. 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.

  3. Pour the stock over the chicken and scatter with the leftover filling. Bake for 25 mins until cooked through.

  4. 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.

  5. Remove the cocktail sticks from the chicken and serve with the rice and peppers, plus some extra coriander scattered over the top.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 467(kcal)
  • Fat 11.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Marilyn

No Carl. I think what this means is that near the end of your 25 minute cooking time for the chicken you begin cooking your peppers and rice (and tip in simply means add). By that time your chicken will be cooked so you can add the tomatoes and the chicken stock and cook only this bit of the recipe for a further 12 mins, just keeping the chicken warm in the oven. To be honest chicken breasts only need that amount of cooking time. I must admit that this not a well written recipe since it does not explain this. However here is a full proof way to make sure any chicken is cooked. Poke a skewer into the fattest bit of your chicken. If the juices that escape from it are clear then your chicken is cooked. If they still run slightly red then you need to cook it longer. Hope this helps.

Carl's on a diet

What does tip in the rice mean, and does the rice cooker in the stock juice from the dish and the chicken cook 12 addition minutes without the Juice?

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