Wednesday, 22 February 2017

One-Pot Chicken Burrito Rice.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I made the most colourful rice for you today!

I mean, look at it!
Could anything be brighter and more perfect for these grey February days? It's been so cloudy and dull here lately so we've been brightening things up with really colourful food. And, none more so than this one-pot burrito rice.

First off, yes it's a one-pot meal. I'm kind of really loving these. I've shared a spaghetti and lasagne so far and now, this rice. Washing extra dishes actually stresses me out so I am all about anything that can be made in one pan.

We start by browning off our chicken in a whole host of dried spices and herbs. Then, we soften together onions and peppers before adding in more spices, tinned tomatoes and then, the extras. I went with sweetcorn and beans but you could add anything you like.

Once the rice and water is in, it's just a matter of everything simmering down until cooked. And, what you're left with is rice that is so full flavour that it doesn't need anything else with it. Not that that stopped us. We love adding an extra burst of freshness to this rice with fresh coriander, jalapenos and lime. So good in bowls with tortilla chips and salsa on the side but equally as good wrapped in a soft tortilla, burrito-style.

One-Pot Meals, previously: one-pot lasagne // one-pot tomato spaghetti

A Simple List of Ingredients:
1. Basmati Rice
2. Olive Oil
3. Salt and Pepper
4. Onion Granules
5. Garlic Granules
6. Red Chilli Powder
7. Ground Cumin
8. Smoked Paprika
9. Chicken Breast Pieces
10. Onion
11. Red Bell Pepper
12. Tomato Puree
13. Tinned Tomatoes
14. Tinned Sweetcorn
15. Tinned Black Eye Beans
16. Water

Bismillah, let's begin!

First, let's wash and soak the rice. Take 200g (1 cup) Basmati Rice.

Wash the rice in a few changes of cold water until the water runs clear.

Cover in more water and soak until needed.

Next, let's brown the chicken. Take a large, deep pan and place over a low heat. 

Drizzle in a few tablespoons of Olive Oil.

Next, let's mix together our spices.

Take:
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Onion Granules
1/2 teaspoon Garlic Granules
1 and 1/2 teaspoons Red Chilli Powder
1 teaspoon Ground Cumin
1/4 teaspoon Smoked Paprika

Mix the spices together. Remember, you can add all the spices to taste.

Next, the chicken. I used 500g (1 pound) Chicken Breast Pieces but have also used chicken thighs in the past.

Add half the spice mixture to the chicken.

Mix well to coat all the pieces in those fragrant spices.

By now, the pan should be hot so add in the chicken in a single layer.

Brown the chicken for a few minutes until sealed all over and golden, turning every now and then. Whilst the chicken browns, we can prep our vegetables.

And, they couldn't be simpler. I used 1 Onion and 1 Red Bell Pepper.

When the chicken is done, we can take it out of the pan.

Pop it onto a plate and set aside until needed. It won't be fully cooked at this point.

Next, let's build up even more flavour for this rice. You can add a little more oil if the pan is too dry.

To the hot pan, add in 1 Onion, peeled and thinly sliced.

And 1 Red Bell Pepper, diced.

Stir-fry until soft and golden.

You can add a splash of water if the pan looks too dry.

And, cover the pan with a lid for a few minutes to speed up the softening process.

When they're ready, we can add in more ingredients.

First, the second half of the spice mix and tomato puree.

Add in the second half of the dried spices and 1 tablespoon Tomato Puree.

Stir together for a few minutes.

Adding a small splash of Water to loosen things up.

Fry for a minute or two.

Then, crack open 1 tin (400g) Tomatoes. I used plum tomatoes but chopped would work just as well too.

Throw in the tomatoes.

Break them up with your spoon and stir them in until bubbling.

Next, the extras. I added in sweetcorn and beans but you could anything you like.

Add in 200g Tinned Sweetcorn.

For the beans, I went with these black eye beans but any will do.

Add in 1 tin (400g) Black Eye Beans.

And, the chicken from earlier.

Stir everything together.

Then, add in 250ml (1 cup) Water.

Stir in the water and bring to the boil.

As it's boiling, taste the liquid for salt.

It should be saltier than usual. We added in an extra 1/2 teaspoon Salt.

Once everything is boiling, drain and add in the rice.

Gently stir in the rice and bring to the boil again.

Then, cover with a tight lid and turn the heat to the lowest.Cook for 30 minutes or until all the water has been absorbed and the rice is fully cooked.

Like this!

Gently fluff up the rice and it's time to eat!

Serve the rice with fresh coriander, sliced jalapenos and lime wedges.


For a little crunch, we also love eating this rice with tortilla chips.


Along with tomato salsa and sour cream dip. I used ready-made but I also recommend this homemade one.


I love to serve this rice in bowls with all the trimmings. It's particularly good with a fresh lime wedge on the side. But it would be equally as good wrapped up in a tortilla, burrito-style!

One-Pot Chicken Burrito Rice.

Prep Time: About 10 minutes.
Cook Time: About 1 hour.
Serves: Serves at least 4 people, if not more.

Ingredients

200g (1 cup) Basmati Rice
Few tablespoons Olive Oil
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Onion Granules
1/2 teaspoon Garlic Granules
1 and 1/2 teaspoon Red Chilli Powder
1 teaspoon Ground Cumin
1/4 teaspoon Smoked Paprika
500g (1 pound) Chicken Breast Pieces, cut into small chunks
1 Onion, peeled and thinly sliced
1 Red Bell Pepper, diced
1 tablespoon Tomato Puree
1 tin (400g) Tomatoes, plum or chopped
200g Tinned Sweetcorn
1 tin (400g) Black Eye Beans
250ml (1 cup) Water

To Serve
Lime Wedges
Sliced Jalapenos
Fresh Coriander
Tortilla Chips
Tomato Salsa
 Sour Cream Dip

Wash and soak the rice:
Wash the rice in a few changes of cold water until the water runs clear. Cover in more water and soak until needed.

Brown the chicken:
Heat the vegetable oil in a large, deep pan over a medium heat. Mix together the salt, black pepper, onion granules, garlic granules, red chilli powder, ground cumin and smoked paprika. Sprinkle half the spice mixture over the chicken pieces and mix until well combined.

Place the chicken into the pan in a single layer. Brown for a few minutes until sealed all over and golden, turning every now and then. Remove the chicken from the pan and set aside until needed. It won't be fully cooked yet.

Time to build up more flavour:
Add a little more oil if the pan needs it. Add in the sliced onions and diced pepper. Stir-fry until golden and soft. You can cover the pan with a lid which usually speeds up the softening process. You can also add a splash of water if things seem too dry.

Once the onions and peppers are ready, add in the second half of the spice mix and the tomato puree. Mix in and add a splash of water to loosen everything. Fry for a few minutes.

Add in the tinned tomatoes and break them up a little with your spoon. Let them bubble away for a few minutes before adding in the sweetcorn, black eye beans, chicken and water. Stir well and bring to the boil.

It's rice time:
Taste the liquid in the pan for salt and add more, if needed. The liquid should be slightly saltier than normal. We added in another 1/2 teaspoon salt.

Drain and add in the rice. Bring to the boil and cover the pan with a lid. Turn the heat to the lowest and let the rice cook for 30 minutes or until the rice is cooked and all the water has been absorbed.

Time to eat:
Fluff the rice up and serve! I love to serve this burrito rice with plenty of fresh lime, coriander and jalapeno. For a little crunch, serve tortilla chips and tomato salsa alongside. And to cool things down, dollop on some sour cream dip or plain yoghurt. You could also pop the rice in a tortilla and wrap up burrito-style!

Recipe Notes:

  • All the dried spices are too taste. You can add more or less, if you like.
  • I used a sweet smoked paprika but any will do.
  • You can add or leave out as much of the corn and beans as you like. I used black eye beans but any will do.
{adapted from how sweet eats}

This Time One Year Ago:

This Time Two Years Ago:
Keep me in your duas please, and enjoy your rice!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

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