Mexican Fried Rice

This is an easy midweek throw-together recipe that's full of protein and enough serves to have leftovers if you need it! With a total cook time of 30 minutes it's not only quick but tasty too.

Ingredients:

300g chicken breast
2 cloves garlic, crushed
½ cup (100g) rice
2 tbsp. coconut oil
½ red onion, chopped
1 red pepper, diced
⅜ cup (100g) sweetcorn, drained
½ cup (100g) red kidney beans, drained
1 tomato, peeled, chopped
1 avocado, stone removed, flesh diced
1 tbsp. lime
½ chili, chopped
handful coriander, chopped

Spices:

1 tsp. oregano
1 tsp. paprika
1 tsp. ground cumin
½ tsp. chili flakes

Method:

Chop the chicken into cubes. Season with salt, pepper, spices, and crushed garlic.
Cook the rice according to the instructions on the packaging, drain and transfer onto a plate to cool.
Heat the oil in the pan over medium-high heat, and fry the chicken for about 3-4 minutes. Add in the chopped onion and diced peppers and continue to cook for another 3-4 minutes.
Next, add the drained sweetcorn, beans, and cooked rice. Mix well and cook for another 2 minutes.
Remove from the heat, add the peeled and diced tomato, then mix.
To serve, divide the rice between plates, top with avocado, drizzle with lime juice, and sprinkle with chopped chili and coriander.