All the Mexican comfort, a fraction of the carbs. Chicken, capsicum and taco spice simmered straight into a packet of Qetoe Low Carb Rice, then finished with melty cheddar and fresh coriander. One pan, 25 minutes, and tomorrow's lunch is sorted too.
Serves 2 | Prep 10 min | Cook 15 min
Per serve: 456 cal, 20g carbs
Ingredients
- 2 chicken breasts, diced
- 1 red capsicum, sliced
- ½ onion, finely diced
- 1 packet of Qetoe Rice
- 100ml chicken stock
- 2 tbsp taco seasoning (no added sugar)
- 50g cheddar, shredded
- 2 tbsp fresh coriander, chopped
Method
- Heat a splash of oil in a large pan over medium-high heat. Cook the chicken, onion and capsicum until the chicken is browned and cooked through.
- Stir in the taco seasoning and cook for 1 minute until fragrant.
- Add the packet of Qetoe Rice (dry) and the chicken stock. Stir gently to combine.
- Cover and simmer on low for 5 minutes until the stock is absorbed.
- Fluff with a fork and stir through half the cheese until melted.
- Divide into bowls and top with the remaining cheese and coriander.
Tips
Dice the chicken and vegetables evenly so everything cooks at the same rate. For extra kick, add a dash of sugar-free hot sauce just before serving.
