Mexi spiced rice with chicken and slaw
Mains

Mexi spiced rice with chicken and slaw

Quick and easy Mexican spiced rice with chicken and slaw, perfect for a healthy work lunch
Serves: 1
Time to make: 10 mins

Ingredients

  • ½ cup cooked brown rice
  • ½ cup canned black beans, drained and rinsed
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chilli powder
  • ½ cup cooked chicken
  • 1 cup ready-made slaw
  • 1 tablespoon yoghurt, to garnish
  • chilli sauce, to garnish
  • 2 teaspoons pumpkin seeds, to garnish

  • Instructions

    1 Combine rice, black beans, paprika and chilli. Warm rice mixture in microwave or in a pan. Warm chicken.

    2 In a bowl, arrange chicken, rice and slaw. Garnish with yoghurt, chilli sauce and pumpkin seeds.

    Nutrition Info (per serve)

      • Kilojoules 1720kJ

      • Calories 411cal

      • Protein 32g

      • Total fat 8g

      • Saturated fat 2g

      • Carbohydrates 50g

      • Sugars 6g

      • Dietary fibre 13g

      • Sodium 710mg

      • Calcium 140mg

      • Iron 4.5mg

    Variations

    Make it gluten free: Check ground spices and chilli sauce are gluten free.

    HFG tip

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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    Author: Niki Bezzant - Editor-at-large
    Photographer: HFG staff
    First published: Jun 2019

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