one pot healthy tacos

Ingredients

  • 1 1/2 cups uncooked brown rice

  • 1kg Chicken thigh

  • 1 tablespoon smoked paprika

  • 2 teaspoons cumin

  • 2 teaspoons dried oregano

  • 1 tablespoon olive oil

  • 1 tablespoon garlic

  • 2 diced onion

  • 1 capsicum, diced

  • 1 can of black beans, drained (low salt)

  • 1 diced (OR 1 can diced tomatoes

  • 2 cups red enchilada sauce

  • 1 cup water

  • 1 cup shredded cheese

  • S+P to taste

METHOD

  1. Set oven to 180

  2. Cook rice according to instructions and set aside to cool.

  3. Season chicken breast with smoked paprika, cumin and dried oregano.

  4. Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion and bell pepper.  Cook for about 2 to 3 minutes until the outside of the onion has slightly browned.

  5. Add chicken thigh and sear and cook for about 3 to 5 minutes.

  6. Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce and water.  Mix everything together and bring to a light simmer.   Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.

  7. Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper.  Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.

  8. Garnish with fresh coriander and avocado, then enjoy!

Simon McDowellComment