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Photo of Chipotle chicken and rice by WW

Chipotle chicken and rice

Total Time
1 hr 5 min
25 min
40 min


Olive oil

1 tbs

Skinless chicken breast

600 g, (4x150g) halved crossways

Red onion

1 medium, thinly sliced


2 medium, cut into 1cm pieces


2 clove(s), finely chopped

Ground coriander

1 tsp

Smoked paprika

1 tsp

Rice, white, dry

¾ cup(s), long grain variety (150g)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Tomato-based salsa

3 tsp, chipotle variety

Canned black beans, rinsed, drained

½ cup(s), (85g)

Frozen corn

½ cup(s), (80g) thawed


½ small, chopped

Fresh coriander

½ cup(s), leaves


  1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 2–3 minutes each side or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over medium-high heat. Cook onion, carrot and garlic, stirring, for 5 minutes or until carrot has softened. Add ground coriander, paprika and rice and cook, stirring, for 1 minute or until fragrant.
  3. Add tomatoes, salsa and 1½ cups (375ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
  4. Return chicken and any juices to pan and cook, covered, for 10 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir in beans and corn and set aside, covered, for 5 minutes or until heated through.
  5. Serve chicken and rice topped with avocado and fresh coriander.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: We used Ranchero brand chipotle salsa, which is available from some supermarkets or delicatessens. If unavailable you could use Tabasco chipotle sauce (add to taste as both sauces are quite hot). Store any leftovers in an airtight container in the fridge for up to 1 day, or freeze for up to 1 month. Reheat in the microwave.