Mexican Chicken Bowl with Baked Rice and Sour Cream

Mexican Chicken Bowl with Baked Rice and Sour Cream

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 16, 2018.


Baked Rice

  • 1 carrot
  • 1½ cups jasmine rice
  • 1 pack rice spice mix
  • 3 cups boiling water ^

Mexican Chicken

  • 1 pack chicken thighs
  • 2 tsp Mexican spice
  • ½ red onion
  • 2 tomatoes
  • 1 courgette
  • Remaining Mexican spice
  • ½ cup water ^

To Serve

  • ½ iceberg lettuce
  • 125g sour cream
  • ½ bunch chives *


  1. Make rice Preheat oven to 220°C. Bring a full kettle to the boil. Lightly grease a large baking dish (measuring about 20 x 25cm). Grate carrot. Mix all baked rice ingredients with ½ tsp salt in prepared baking dish and cover tightly with foil. Bake for 25 minutes.
  2. Prep chicken Pat chicken dry, sprinkle with first measure of Mexican spice and season. Thinly slice onion and dice tomatoes and courgette 2cm.
  3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat and cook chicken for about 6 minutes each side, or until just cooked through. Remove from pan and rest, covered. Return same pan to high heat with a drizzle of oil.
  4. Cook onion for 1-2 minutes, until softened. Add second measure of Mexican spice and cook a further 1 minute, until fragrant. Add water, tomatoes and courgette. Bring to a simmer and cook for 5-6 minutes, until tomatoes are soft and sauce has thickened. Season.
  5. To finish Finely shred lettuce and toss with a drizzle of vinegar and olive oil in a bowl. Season. Thickly slice chicken against the grain. Chop chives.
  6. Serve rice topped with chicken, sauce, lettuce, sour cream and chives.

Nutritional Information

Energy 2361 kj
564 kcal
Protein 39.6g
Carbohydrate 35.9g
Fat 28.3g