Mexican Chicken Rice Skillet

Ingredients

• 1 handful coriander leaves
• 1 red bell pepper
• 1 Red Onion
• 1 red chili pepper
• 350 g sweet potatoes
• 300 g long-grain rice
• Salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 150 g canned corn
• 150 g canned kidney beans
• 500 g chicken breast fillet
• 2 tbsp Vegetable oil
• paprika powder (sweet)
• Cayenne pepper
• lime juice

Instructions

1. 1.

   Rinse the coriander leaves, shake dry, set aside a few for garnish and finely chop the rest. Wash, trim and cut the bell pepper into large pieces. Peel and cut the onion into large chunks. Rinse and finely chop the chili pepper. Peel and dice the sweet potatoes.

2. 2.

   Rinse the rice and add to boiling salted water. Add cumin and coriander. Simmer gently for about 20 minutes. After about 5 minutes, add the onion, chili, bell pepper and sweet potato and continue cooking. In the last 5 minutes add the drained corn and beans.