top of page

Chicken and Rice Mexi Bowl


500g diced chicken thigh

2 Tbl olive oil

Tio Pablo Adobo de Tamarindo 210g

300g long grain rice

Tio Pablo Arroz Rojo Rice Flavour Mix 35g

½ can, La Morena Black Refried Beans 440g

½ jar, Tio Pablo Salsa Ranchera 330g

1 cup iceberg lettuce, chopped

1 avocado, diced

1 tomato, diced

½ cup fresh or canned corn kernels

¼ cup fresh coriander, chopped

Red pickled onions to top or fresh sliced red onions


Rinse rice and prepare the Arroz Rojo according to instructions on packet.

In a frying pan, heat oil and add diced chicken. Cook for about 5-8 minutes until chicken has cooked through and then pour atop Tio Pablo Adobo de Tamarindo. Simmer for another 5 minutes, until the chicken is completely coated in sauce.

In a small saucepan, add ½ tin of La Morena Refried Black Beans with ¼ cup of water. Heat and stir until the beans have a nice, smooth consistency.

In a large dinner bowl, add a large spoonful of rice next to a handful of lettuce. Arrange within the bowl a large spoonful of refried black beans, tomato, avocado, corn and chicken. Top with a large spoonful of Tio Pablo Salsa Ranchera, a few slices of pickled or fresh red onions and a sprinkle of coriander.

Generously feeds 2

bottom of page