Tajin is a Mexican-inspired seasoning combining chilli, dried lime and sea salt. Use it to add a zesty kick to rice, veggie, meat and fish dishes.
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Preheat the oven to 200ºC, gas mark 6. Heat 2 tsp of the oil in a frying pan and fry the onions over a medium-high heat for 5 minutes, until pale golden. Meanwhile, drain the pineapple slices, reserving the juice, and cut them in ½. Boil the beans for 3 minutes, then drain. Dissolve the stock pot with 400ml boiling water (use the water from the beans to save putting the kettle on).
Place the rice, stock, beans, tajin seasoning, sweetcorn and pineapple juice in a large roasting tin, spoon the onions on top and bake for 10 minutes.
Heat the remaining oil in the frying pan and fry the chicken pieces for 4-5 minutes on each side, until golden. Scatter the chicken and pineapple over the onions, then add the lime slices, pushing everything down into the rice a little. Return to the oven for 25 minutes more, until the chicken is cooked through, the juices run clear, there is no pink meat and the rice is tender. Serve immediately, sprinkled with extra tajin seasoning.
Always rinse the rice thoroughly before cooking. If you have time, soak the raw rice in cold water for a few minutes, or for up to 30 minutes, then drain and rinse. This removes excess starch and helps the grains to stay fluffy and separated.
Typical values per serving when made using specific products in recipe
Energy | 1,845kJ/ 439kcals |
|---|---|
Fat | 12g |
Saturated Fat | 2.5g |
Carbohydrates | 52g |
Sugars | 14g |
Fibre | 9.3g |
Protein | 27g |
Salt | 0.2g |
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