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Mexican Chicken and Rice

This mexican chicken and rice dish is always a favourite for our tamariki with plates licked clean! It’s packed full of essential nutrients and flavour, a great way to help your tamariki explore bold flavours.


  • 1 onion diced
  • 2 teaspoons minced garlic
  • 500g chicken breast or thigh, cut into cubes
  • 1 packet Taco seasoning (you can make this yourself using paprika, cumin, small amount of chilli powder, oregano, black pepper, garlic powder and onion powder)
  • 1/2 cup of chopped broccoli (broccoli rice is a good alternative to save time)
  • 1 jar plain pasta sauce (chunky or smooth)
  • 1/2 tin of lentils
  • 1/2 tin of kidney beans
  • 1/2 tin black beans
  • 1 cup corn kernels
  • 1/2 cup of vegetable stock
  • Serve with a cooked long grain rice of your choice, sour cream and grated cheese.


  • Coat diced chicken in taco mix and set aside.
  • Saute onion for 2 mins and add minced garlic, fry off for a further minute.
  • Add coated diced chicken to pan and cook until the chicken starts to brown.
  • Add broccoli, corn, lentils, kidney & black beans and cook for a further 5 minutes.
  • Add pasta sauce and vegetable stock and turn the heat down to let simmer for 10 mins to ensure all the chicken is cooked through.

Serve with rice and your favourite sides such as baked tortillas, guacamole, sour cream and cheese!

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