A zingy Tex-Mex bowl with buttery charred corn, herby lime rice and leftovers from our Ancho Chilli Chicken Traybake. Simple, fresh and mega satisfying.
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The Ancho Chilli Chicken Traybake
This recipe is made using our Ancho Chilli Chicken Traybake batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Ancho Chilli Chicken Traybake batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Microwaveable White Rice Pouch
Fresh Coriander
Lime
Corn On The Cob
Salted Butter
Tomato Salsa
The Ancho Chilli Chicken Traybake
This recipe is made using our Ancho Chilli Chicken Traybake batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Ancho Chilli Chicken Traybake batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Microwaveable White Rice Pouch
Fresh Coriander
Lime
Corn On The Cob
Salted Butter
Tomato Salsa
Unlock Mob Premium
The Ancho Chilli Chicken Traybake
This recipe is made using our Ancho Chilli Chicken Traybake batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Ancho Chilli Chicken Traybake batch recipe. Cook once and you'll have access to more quick and easy recipes.
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Step 1.
Make the Ancho Chilli Chicken Traybake.
Step 2.
Warm the chicken and beans in a saucepan or the microwave. Slice the chicken into bite-sized pieces.
Step 3.
Heat the rice following pack instructions. Finely chop most of the coriander and stir it through the rice along with the zest of the lime.
Step 4.
Heat the grill to high. Place the corn on a tray and slide under the grill for 10–15 mins, turning halfway, until nicely charred. Once cooked, rub with a pat of butter.
Step 5.
Cut the lime into wedges. Serve the chicken and beans with the herby rice, corn on the cob and a spoonful of tomato salsa. Garnish with the remaining coriander and a lime wedge.
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