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Tex-Mex chicken casserole

Tex-Mex chicken casserole
4.3 99 ratings
Prep. 15 min
Total 45 min
6 portions
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Ingredients

  • basmati rice
    200 g
  • boiling water
    250 g
  • Chicken stock paste (see Tip)
    2 tsp
  • frozen corn kernels
    100 g
  • canned chopped tomatoes
    400 g
  • garlic cloves
    5
  • extra virgin olive oil
    1 ½ tbsp
  • brown onion cut into quarters
    150 g
  • carrots cut into pieces (3 cm)
    200 g
  • red capsicum cut into pieces (3 cm)
    1
  • taco seasoning to taste, gluten free if needed (see Tip)
    2 - 4 tsp
  • ground smoked paprika
    1 tsp
  • chicken thigh fillet boneless, skinless, cut into quarters
    8
  • chipotle chillies in adobo sauce
    3 tsp
  • sweet paprika
    1 tbsp
  • sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • can black beans drained and rinsed
    400 g
  • fresh coriander leaves only, to garnish
  • sour cream to serve
    4 tbsp
  • lime cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 842.5 mg
Protein 45.9 g
Calories 2609.6 kJ / 623.7 kcal
Fat 26.7 g
Fibre 9.2 g
Saturated Fat 7.3 g
Carbohydrates 54.5 g

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Also featured in

Thermomix® Everyday Summer 2024/2025 74 Recipes
Australia and New Zealand

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