Mexican Chicken Rice - Grains & Legumes Nutrition Council

Ingredients

• 2 tbs olive oil
• 1 brown onion, chopped finely
• 500g skinless chicken thigh fillets, cut into 3cm cubes
• 1 red capsicum, chopped coarsely
• 2 cloves garlic, crushed
• 2-3 tsp Mexican chilli powder
• 2 tbs tomato paste
• 2 cups long grain rice, rinsed in a sieve until water runs clear
• 1 litre Campbell’s Real Stock – Salt-Reduced Chicken
• 400g can red kidney beans, drained, rinsed
• 2 cups baby spinach leaves
• Grated tasty cheese, sour cream and guacamole to serve