Chicken and Rice Mexi Bowl
In a spicy tamarind sauce (gluten/dairy free)
500g diced chicken thigh
2 Tbl olive oil
Tio Pablo Adobo de Tamarindo 210g
300g long grain rice
Tio Pablo Arroz Rojo Rice Flavour Mix 35g
½ can, La Morena Black Refried Beans 440g
½ jar, Tio Pablo Salsa Ranchera 330g
1 cup iceberg lettuce, chopped
1 avocado, diced
1 tomato, diced
½ cup fresh or canned corn kernels
¼ cup fresh coriander, chopped
Red pickled onions to top (recipe at https://tiopablo.co.nz/pickled-red-onions/ ) or fresh sliced red onions
Rinse rice and prepare the Arroz Rojo according to instructions on packet.
In a frying pan, heat oil and add diced chicken. Cook for about 5-8 minutes until chicken has cooked through and then pour atop Tio Pablo Adobo de Tamarindo. Simmer for another 5 minutes, until the chicken is completely coated in sauce.
In a small saucepan, add ½ tin of La Morena Refried Black Beans with ¼ cup of water. Heat and stir until the beans have a nice, smooth consistency.
In a large dinner bowl, add a large spoonful of rice next to a handful of lettuce. Arrange within the bowl a large spoonful of refried black beans, tomato, avocado, corn and chicken. Top with a large spoonful of Tio Pablo Salsa Ranchera, a few slices of pickled or fresh red onions and a sprinkle of coriander.
Generously feeds 2