Mexican Rice Salad with Chicken
30 min
Poultry
28969
For 2 Portions
240 g
chicken breast (boneless, skinless)
100 g
kidney beans, canned
100 g
tomato
80 g
brown rice
50 g
corn, canned
50 g
cheese cube
10 g
cilantro, fresh
1
chili pepper
1
green onion
1
lime
4 tbsp
olive oil
1 1/2 tsp
cumin, ground
1 tsp
cayenne pepper
1 tsp
coriander, ground
pepper
salt
1. All set?
2. Cook rice according to package instructions.
3. Wash chili pepper, deseed, and dice finely.