Ingredients
Method
- Heat a splash of oil in a large pan over medium-high heat. Add the diced chicken, onion and capsicum, cooking until the chicken is browned and cooked through.
- Stir in the taco seasoning and cook for another minute until fragrant.
- Add 1 packet of dry Qetoe Rice directly to the pan along with the chicken stock. Stir gently to combine.
- Cover the pan with a lid or foil and let it simmer on low heat for 5 minutes. The rice will absorb the stock and flavour perfectly.
- Remove the lid, fluff the rice with a fork, and stir through half the cheese until melted.
- Divide into bowls and top with the remaining cheese and fresh coriander to serve.
Notes
For the best texture, ensure your chicken and vegetables are diced into uniform pieces so they cook evenly with the rice. If you like a little extra kick, stir in a dash of your favourite sugar-free hot sauce just before serving.
Traditional enchilada rice dishes often use white rice, which can pack over 60g of carbs per serve. By swapping in Qetoe Rice, we keep the signature fluffy texture while drastically reducing the carb impact, keeping this meal well under our 20g target.
