For something quick and easy and healthy, nothing fried!! To make it even healthier you could substitute the rice with cauliflower rice or zucchini zoodles and steam all the vegetables for 5 minutes. Enjoy. Eb x
- 500g Chicken Tenderloins
- 2-3 tbsp Mexican spice mix (ThermOMG Recipe)
- 200-300g basmati rice, rinsed
- 800g water
- 40g TMX Vegetable Stock Paste
- ½ punnet cherry tomatoes
- 1 can corn, drained
- 1 can red kidney beans, rinsed and drained
- Fresh coriander
Add chicken and spice mix into a snap lock bag or bowl and coat well. Set aside until ready to cook.
Add water and stock into your bowl, insert your basket with rinsed rice. Place lid on then put your Varoma in place with chicken on the top tray. Cook for 17 minutes at Varoma Temp on Speed 3.
Place vegetables in lower Varoma tray and cook for a further 3 minutes at Varoma temp Speed 3.
Remove rice and place in a large bowl, toss through vegetables and coriander.
Serve with chicken on top, sour cream, avocado and jalapenos.
Note: 300g rice was more than enough to feed 5-6 people.