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Spicy Mexican Rice & Eggs
This delicious recipe for spicy Mexican rice and eggs is packed with delicious protein and punchy flavours. Perfect for a hearty breakfast or an easy lunch!
Ingredients
- 1 pouch brown and red rice
- 1 can black beans rinsed and drained
- 1 can Mexican beans
- 10 cherry tomatoes quartered
- 4 eggs
- 2 tbsp avocado oil infused with chilli
- 1 onion
- 1 garlic clove crushed
- 1 tsp Chipotle Powder
- 1 tsp honey
- salt and pepper
To garnish
- 2 avocados scooped and sliced
- large handful coriander roughly chopped
- 1 lime cut into wedges
Method
Heat oil in a large non-stick pan or wok over medium heat. Fry diced onion and garlic for 5 minutes, until translucent. Meanwhile, heat rice in the microwave as per packet instructions.
Pour rice into the pan and fry for 3 minutes with chipotle, cumin powder and honey, adding oil if necessary. Add both types of beans and chopped tomatoes and bring to a gentle simmer. Pour into a bowl and clean pan/wok to cook the eggs.
Fry eggs in oil until whites are cooked. Season with salt & pepper then remove from heat.
Serve rice mix with fried eggs. Garnish with fresh coriander, avocado slices and lime wedges.
Gluten-free Mexican chicken nourish bowl
This recipe can be whipped up in half an hour and serves four people.
The flavours are punchy, crunchy and fresh! Best of all it’s an incredibly healthy and wholesome meal for all the family.
Ingredients
- 4 chicken breast
- 4 brown or red rice for 4 people
- 2 avocados scooped into slices
- 4 small radish in quarters
- 1 head of cos lettuce shredded finely
Chunky salsa
- 2 cups tomatoes in quarters
- ¼ red onion diced
- 1 lime juice only
- 2 tbsp coriander chopped
- salt to taste
For the smoky beans
- 1 can black beans rinsed and drained
- 1 can of Mexican style beans
- 2 garlic cloves crushed
- 1 tbsp avocado oil with garlic
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 cup selection of tomatoes in chunks
Garnish
- 1 bunch coriander
- 2 Limes quartered
Method
Preheat oven to 220C.
Lay the chicken fillets on a baking tray lined with baking paper and bake for 15 minutes on each side, until cooked and golden. Cook rice.
For the beans:
Heat the oil in a frying pan. Fry the garlic for 2 minutes. Add the cumin, paprika and coriander powder and fry for another minute. Add the black beans and Mexican style beans, and fry for 5 minutes, until hot and spiced. Season with salt.
For the chunky salsa: combine tomatoes, onion, coriander and lime juice in a bowl. Season with salt.
To serve: Slice the chicken fillets. Arrange the sliced chicken fillets, rice, avocados, radishes, cos, smoky beans and chunky salsa in four bowls. Garnish with fresh coriander and lime and dig in.
Mexican chicken enchiladas
Enchiladas date back to Mayan times when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables or all of the above.
These mouth-watering chicken enchiladas are sure to delight the whole family. If you’re low on time you can make the sauce ahead of time or buy store-bought enchilada sauce.
Ingredients
Enchilada sauce:
- 2 tbsp extra virgin avocado oil
- 2 tbsp flour
- 1 tbsp chilli powder, or to taste
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp tomato paste
- 2 cups chicken stock
Enchiladas:
- 2 tbsp extra virgin avocado oil
- 1 onion, diced
- 3 (750g) free range fresh chicken breasts, diced
- 2 garlic cloves, crushed
- 1 tin black beans, rinsed & drained
- Salt and pepper
- 6 large flour tortillas
- 2 cups grated cheese
To serve:
- ½ cup coriander
- 1 avocado scooped & sliced
- ½ cup sour cream
- ½ cup sliced jalapeños, optional
Method
Enchilada sauce: add oil to a medium size saucepan over medium heat. Add flour and cook, whisking constantly for 2 minutes. Add all spices, tomato paste and chicken stock and whisk to combine. Cook for 10 minutes, or until thickened. Set aside.
Preheat the oven to 200°C. Grease a deep baking dish.
In a large frying pan or nonstick wok over medium heat add oil and onion and sauté for 2 minutes. Add chicken and cook, stirring often, for 5 minutes, or until the chicken is cooked through. Add garlic, black beans, salt and pepper, and 1 cup of enchilada sauce. Mix well then set aside.
Pour a ¼ cup of sauce into the bottom of the prepared baking dish. Add two large spoonfuls of chicken mixture to each tortilla, top with grated cheese, roll up and place side-by-side in the baking dish. Ladle on the remaining sauce, then top with remaining cheese. Bake for 15-20 minutes until golden and bubbling.
Serve with fresh coriander, avocado, sour cream and jalapenos (optional). Yum!
Bring Mexico to your kitchen with Olivado
As one of the world’s most popular tourist destinations, Mexico offers more than just beautiful beaches and incredible history.
Mexican food is one of the most beloved cuisines worldwide, a product of ancient knowledge, ritual practices, culinary techniques, customs and ancestral community cultures. Because of this unique blend, Mexican gastronomy was recognized by UNESCO as an Intangible Cultural Heritage in 2010.
If a trip to Mexico isn’t feasible, then the next best thing is to bring Mexico to you! The recipes above are just three from our cookbook, but there are plenty more mouth-watering dishes in there, including huevos rancheros, nachos, and tortillas!
All these recipes deserve the very best when it comes to cooking oil, which is why only Olivado will do. Why ruin good ingredients by cooking or serving them with mediocre oil?
We only use the best ingredients for our cooking oils, using the latest techniques.
Check out our range here, and you can also keep up to date with the latest recipes, news, and competitions over on our Facebook, Instagram or Pinterest pages.
