Mexican Chipotle Chicken with Rice

Mexican Chipotle Chicken with Rice

Ready in 35 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, April 28, 2019.



  • 1 Mexican chipotle chicken


  • 1½ cups jasmine rice
  • 2¼ cups water


  • 1 lettuce
  • 2 spring onions

To Serve

  • 125g sour cream


  1. Cook Mexican chipotle chicken Preheat oven to 180°C. Remove plastic cover from chicken and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven on tray. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
  2. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  3. Prep veggies Thinly slice lettuce and toss in a bowl with a drizzle of oil and season. Thinly slice spring onions.
  4. Serve rice topped with Mexican chipotle chicken and a handful of shredded lettuce, spring onion and a dollop of sour cream.

Nutritional Information

Energy 2491 kj
595 kcal
Protein 39.3g
Carbohydrate 66.7g
Fat 16.8g