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Cajun-style chicken with Mexican rice

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 1/2 limes, juiced
  • 1 teaspoon cajun seasoning
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 12 (700g) chicken tenderloins, trimmed
  • 1 1/4 cups white long-grain rice, rinsed
  • 1 small red capsicum, finely chopped
  • 1 corn cob, kernels removed
  • 2 1/2 cups Massel chicken style liquid stock
  • 1/3 cup taco sauce
  • 4 green onions, thinly sliced
  • Fresh coriander, to serve
  • Lime wedges, to serve


  • 1
    Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.
  • 2
    Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.
  • 3
    Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.
  • 4
    Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.

Source: taste.com.au


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