Ingredients:
150-200g Mexican chorizo, cut into
small pieces (Mexican chorizo should be soft and raw when uncooked)
2 cups plain rice, rinsed
2-3 cups chicken stock
1 small can sweet corn kernals
around 15 cherry tomatoes (halved)
½ red onion – thinly sliced
1 can black beans – rinsed and drained
300g chicken (cut into small cubes)
1 packet taco seasoning
250g sour cream
juice from 1 lime
1 handful of fresh coriander
Method:
- Using a food processor, mix sour cream, lime juice and coriander together to make the sauce.
- In a saucepan, cook rice in chicken stock on low heat
- Heat some oil in a pan and cook chorizo. There should be a lot of sauce that comes out from the meat, make sure you keep this.
- Put the cooked rice into a large bowl. Add chorizo with all the sauce and mix well
- In the same pan as you used to cook chorizo, mix chicken and taco seasons. Cook through
- Add chicken, corn, cherry tomatoes, beans and onions to the bowl and mix well with the rice and chorizo
- Pour in sour cream sauce just before serving
