|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Mexican Rice: Cook rice with 3 cups of warm water on medium heat. Season with salt and set aside to cool.
Add two tablespoons of the vegetable/olive oil to a large skillet over medium-high heat.
When the oil is hot, add 1 chopped onion, and sauté for 3 to 4 minutes or until soft.
Add the 1 green and red diced pepp and cook for 3 minutes or until the liquid has cooked out.
Add the spices, 2 diced/minced garlic cloves and 1 tablespoon of tomato paste, and cook for 1-2 minutes as the garlic begins to brown.
Turn down the heat, add remaining oil and cooked rice. Cook for 3-4 minutes, stirring frequently to blend the rice and seasoning.
Remove from heat and top with fresh chopped coriander.
Chicken Marinade: Wash chicken fillets with warm water and pat dry.
Place fillets in large bowl and drizzle with olive oil. Then add minced garlic.
In a bowl, mix the cumin, smoked paprika, salt, pepper, oregano, paprika and cayenne. Spread mix all over the chicken to make sure it is evenly marinated.
Cover chicken fillets with cling film and allow them to marinade for 20 minutes, or up to 24 hours if you like.
Preheat stove/grill over medium-high heat, and oil the skillet/grill with vegetable oil or spray generously coating the pan and place chicken onto the heat.
Cook for 4-5 minutes on each side, flipping once. The thickest part of the chicken breast should register at about 170 degrees.
Transfer to plate and allow to rest for a few minutes before chopping into thinly sliced pieces.
Guacamole: Finely dice the 2 onions and 2 tomatoes, and roughly chop the coriander.
Mash the avocado with a fork in a medium sized bowl. You can make it as chunky or smooth as you like.
Add the onion, tomatoes and coriander. Squeeze lime juice over the ingredients and sprinkle with salt to taste.
Pico de gallo: Finely dice 2 tomatoes and 1 onion, and the jalapenos (deseed and remove membrane) and coriander.
Add the diced ingredients to a medium size bowl. Squeeze over lime juice and sprinkle with salt and pepper to taste.
Fajita vegetables: Julienne the remaining onion, yellow and green bell pepper.
Coat pan with vegetable oil and saute on medium high till vegetables are tender. Set aside till ready to prep the bowl.
Putting it all together: In a shallow round bowl, plate your Mexican fried rice as the base. Top/layer with sliced chicken, pico de gallo, guacamole and grilled fajita vegetables. Garnish with a lime wedge and chopped coriander, then served with a side of tortilla chips.