Low Syn Mexican Chicken and Rice | Slimming World

28 Jul, 2018
 When I created this Spicy Mexican Chicken and Rice, I had only one thing on my mind Mexican Enchiladas!!

It was a dish I would often order at a local Mexican restaurant local to me when I was at university. It was just sooo good and I often get cravings for it, ever since.

So, bearing in mind tortilla wraps are generally high in syns and not wanting to waste my syns on a measly one wrap anyway. I decided on a kind of deconstructed version over a Mexican style rice.

Seriously this is soooo tasty.
Tender Chicken in a spicy Mexican style Enchilada sauce served over a Mexican style rice and topped with delicious gooey melty cheese.

I like to use my Cast Iron Lodge Skillet to cook this in. Cast Iron is amazing cookware especially when it comes to searing meat, so it’s perfect for browning the chicken and then layering up all the dish to transfer in the oven. It also retains heat really well, so when it is ready to be served, I just place a wooden board underneath and place it straight on the table for the family to dig in and help themselves.

Honestly, what is not to like about this Spicy Mexican Chicken and Rice?

To add some speed to this dish I served with a nice mixed salad of lettuce greens, tomatoes and cucumber. But you can serve it with anything you like really.
Ingredients :
  • 1 cup (180g) of long grain rice
  • 200g/7oz tin of kidney beans
  • fresh coriander
  • Uncooked Chicken breasts (approx 400g), cut in half lengthway (skin and visible fat removed) or you can use chicken thighs
  • 50g/1.76oz of mozzarella (HEa), grated
  • 30g/1oz of cheddar (HEa), grated
  • spray oil
  • salt and pepper to season
  • for the Spicy Tomato Sauce:

  • 240ml (1 cup) of passata
  • 180ml (3/4 cup) of water
  • 2 teaspoons of chilli powder
  • 1 teaspoon of cumin
  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 tablespoon of cider vinegar
  • 1 teaspoon of paprika
  • 1 tablespoon of maple syrup (2 syns)
  • ¼ teaspoon of cayenne pepper
Instructions :
  1. Spray a small saucepan over a medium-high heat with cooking oil and add the onion and garlic, cook for a few minutes to soften. Add the passata, water, chilli powder, cumin, paprika, vinegar, maple syrup and cayenne pepper and stir thoroughly, reduce heat and simmer for about 20mins. Then put it all through a blender and set aside.
  2. Preheat the oven to 180c or 350f (gas mark 4)
  3. Add the rice to a saucepan with 2 cups of water.
  4. Bring to a boil, then reduce heat right down to a very low heat, cover and simmer until all water is almost absorbed. Turn off heat, but leave saucepan on hob, covered, this will give you perfectly cooked rice.
  5. Heat a large frying pan over a medium-high with some spray oil and add the chicken breasts, fry each side just for a couple of mins till lightly browned (they don't need to be cooked through, as you will be finishing them off in the oven)
  6. Add the spicy tomato sauce from the saucepan and cook for a further few mins.
  7. Mix the rice with the kidney beans and some freshly chopped coriander. and add it to a oven proof dish.
  8. Top the rice with the chicken breasts and spicy tomato sauce and then add the cheese.
  9. Bake in the oven for approx 20mins until all cheese has melted.
  10. Serve topped with some fresh coriander and a side salad.
  11. You can also do this recipe with extra lean beef mince in place of the chicken
  12. If you are willing to spare a few extra syns, this is even more amazing with some avocado and a dollop of sour cream.
Next Post Previous Post