Summary

Ingredients

• 500 g chicken breast
• 600 ml chicken broth
• 200 g lon rain rice
• 1 can corn
• 1 can kidney beans, red
• 1 can / s tomatoes, chunky
• 1 cup sour cream
• 150 g Gouda cheese, rated
• 1 bunch spring onion (s)
• 2 tomato (s)
• 1 onion (s)
• Spice mix, mexican, e.g., Taco seasoning
• olive oil

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Instructions

1. Dice the onion and sauté in a little olive oil in a deep pan or wok. Cut the chicken breast into small pieces and fry with the onions. Add the chicken stock, chopped tomatoes, corn and kidney beans and season with Mexican spices to taste. Then bring to the boil.
2. Add the rice so that it is completely covered with the stock and simmer until it has absorbed the liquid.
3. Remove from the heat and sprinkle with the Gouda. Put the lid on and wait for the Gouda to melt. Stir in the sour cream and pour it onto the cheese in blobs.
4. Wash and dice the tomatoes and pour over the sour cream. Clean the spring onions and cut into thin rings. Pour half over the sour cream and put the other half on the table in a small bowl so that you can make up for yourself.
5. 730 Kcal per serving