Mexi spiced rice with chicken and slaw
- ½ cup cooked brown rice
- ½ cup canned black beans, drained and rinsed
- ½ teaspoon smoked paprika
- ¼ teaspoon chilli powder
- ½ cup cooked chicken
- 1 cup ready-made slaw
- 1 tablespoon yoghurt, to garnish
- chilli sauce, to garnish
- 2 teaspoons pumpkin seeds, to garnish
1 Combine rice, black beans, paprika and chilli. Warm rice mixture in microwave or in a pan. Warm chicken.
2 In a bowl, arrange chicken, rice and slaw. Garnish with yoghurt, chilli sauce and pumpkin seeds.
Make it gluten free: Check ground spices and chilli sauce are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 13g
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