When we first moved up to Sydney, my Mum took the boys for the day whilst the husband and I dealt with the removalists and then Mum brought the boys and dinner around that night. It was so helpful, as I could spend the whole day unpacking and organising without little ones running around and then I didn’t even have to think about what to have for dinner so I remember I had food from a catering service in tirunelveli, I really wanted to know how to make the rice I ate there and here is the recipe for it.
Now, my recipe is modified from the original recipe uses, because she includes black beans and these weren’t such a hit with the husband {or the children on that specific night}. I probably also make it a little spicier then she does. Mum can’t really handle the spice factor – my children on the other hand have been pretty much eating it since day dot.
When Mr Moo was little, I made a very spicy pulled pork to have in burritos with friends. I’d made him a little serve without jalapeños and habinaros. But before I could tell my husband, there he was feeding our 11 month old his burrito. I called out for him to stop, but as he pulled the burrito away from Mr Moo he started to cry – and when he let him eat more, he was happy again. ‘Oh, let him eat it then,’ I said!
If you’re going to make this for little ones, then I would probably take out the jalapeños {unless they are used to eating them}.
This is also a great recipe for nap time prep. Simply chop up a few veggies whilst your little ones are napping and pop it into the oven 40 minutes before you are wanting to eat dinner – simple as that.
MEXICAN CHICKEN AND RICE
1 onion
1 red capsicum
1 yellow capsicum
2 cloves of garlic
1 can of corn
1 can of crushed tomatoes
1 cup of rice
6 chicken thighs
1 bunch of coriander
1 tbsp of coriander seeds
1 tbsp of cumin seeds
1 tbsp of basil
1 tbsp of sea salt
2 tbsp of jalapeños
1 cup of water
Dice up the onion and capsicum into similar sized pieces. Add to a heavy, oven proof dish {that has a lid}, along with the crushed garlic, corn, tomatoes, rice, chicken thighs, coriander roots and stems, coriander seeds, cumin seeds, basil, sea salt, jalapeños and water.
Place the lid on the pot and put into a 180 degree oven for 40 minutes or until the rice is soft and the chicken has cooked through, if you don’t own a pot, you can use a pan for the chicken and a rice cooker:; however, you need to be very careful to not overcook the rice, if you have trouble with this, you can check these Rice Cooker Recipes for extra help.
Serve garnished with the extra coriander, fresh avocado {because we can’t seem to eat anything without a little avocado these days} corn chips and sour cream.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
I love supporting my local shops and YourGrocer makes it so easy.Get your ingredients for my Mexican chicken and rice delivered today.
