Ingredients
mexican spices
4 chicken breasts
1 onion
2 bell peppers
300 g rice
1/2 onion
215 g kidney beans
1 avocado
1 lemon
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Mexican rice-cinnamon drink mix — refreshing, sweet, milky
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Perfect ice spheres — minimal surface area, maximum chill
Split, pit, and slice avocado in one tool — guacamole, toast
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Mexican rice-cinnamon drink mix — refreshing, sweet, milky
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Perfect ice spheres — minimal surface area, maximum chill
Split, pit, and slice avocado in one tool — guacamole, toast
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Preheat oven to 180 (160 Fan) or Gas Mark 4. Prepare the Mexican chicken as directed on pack. Cook the rice in boiling water according to the pack instructions. Drain the rice and rinse well under cold water. Add the beans, red onion and tomato and mix together. Dice the avocado and mix with the lemon juice then stir into the rice mixture. Serve the Mexican chicken with the rice.