This deliciously easy Mexican Bowl is your next Fakeaway favourite

Craving Mexican?

This easy to make Mexican Bowl will be your next weeknight saviour. A little different to your usual recipe, the addition of Campbell’s Real Stock Chicken brings a punch of flavour that will make this dish a regular in your recipe rotation. 

Serves: 4-5 People

Ingredients: 

1 tbsp olive oil

500gm chicken thigh, cubed 

1 red onion, finely chopped 

3 garlic cloves, crushed 

1 red capsicum, diced

1 1/2 cups corn kernels 

1 pkt (40g) taco seasoning 

2 cups Campbell’s Real Stock Chicken 

1 can crushed tomatoes 

1 cup short grain rice 

1 cup grated cheddar 

Sour cream, jalapeno, fresh lime and avocado to serve  

Method: 

1. Heat olive oil in a large, deep fry pan. Add chicken and cook for 5 min. Add onion, garlic, capsicum, corn, seasoning, Campbell’s Real Stock Chicken and tomatoes. 

2. Bring to a simmer and stir in rice. Cover and reduce heat to medium-low. Cook for 20 min or until rice is cooked and liquid has been absorbed. 

3. Remove lid. Top with cheddar and place under a grill for 5 min until cheese is golden. 

4. Serve topped with sour cream, jalapeno, fresh lime, avocado and coriander.

This recipe is supplied by Campbell's Real Stock 

Craving Mexican?

This easy to make Mexican Bowl will be your next weeknight saviour. A little different to your usual recipe, the addition of Campbell’s Real Stock Chicken brings a punch of flavour that will make this dish a regular in your recipe rotation. 

Serves: 4-5 People

Ingredients: 

1 tbsp olive oil

500gm chicken thigh, cubed 

1 red onion, finely chopped 

3 garlic cloves, crushed 

1 red capsicum, diced

1 1/2 cups corn kernels 

1 pkt (40g) taco seasoning 

2 cups Campbell’s Real Stock Chicken 

1 can crushed tomatoes 

1 cup short grain rice 

1 cup grated cheddar 

Sour cream, jalapeno, fresh lime and avocado to serve  

Method: 

1. Heat olive oil in a large, deep fry pan. Add chicken and cook for 5 min. Add onion, garlic, capsicum, corn, seasoning, Campbell’s Real Stock Chicken and tomatoes. 

2. Bring to a simmer and stir in rice. Cover and reduce heat to medium-low. Cook for 20 min or until rice is cooked and liquid has been absorbed. 

3. Remove lid. Top with cheddar and place under a grill for 5 min until cheese is golden. 

4. Serve topped with sour cream, jalapeno, fresh lime, avocado and coriander.

This recipe is supplied by Campbell's Real Stock 

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