Mexican Paprika Chicken & Bean Stew

How to make a Mexican Paprika Chicken and Bean Stew.


  • 450 g (1 lb) boneless, skinless chicken breasts, sliced
  • 250 g (9 ounce) basmati rice
  • 500 ml (17 fluid ounce) cold water
  • 2 tablespoons olive oil
  • 1 onion, peeled and sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 1/2 tablespoons¬†Fajita Seasoning
  • 400 g tin chopped tomatoes
  • 2 teaspoon¬†Paprika
  • 400 g tin mixed beans, drained
  • 200 ml (7 fluid ounce) chicken stock
  • 1 tablespoons¬†Coriander Leaf
  • 4 tablespoons sour cream
  • sea salt, to taste


  1. Place the rice in a pan with a tight fitting lid.
  2. Add the water and a pinch of Salt, cover with a lid and place on a medium heat.
  3. Gently simmer for 8-10 minutes, trying not to remove the lid too often.
  4. Once all the water has been absorbed, remove from the heat, leave the lid on and let it steam for 10 minutes.
  5. Whilst the rice is cooking heat the olive oil in a frying pan.
  6. Once hot, add the onion and cook for 1 minute.
  7. Stir in the chicken, peppers, Fajita Seasoning and cook for 2 minutes.
  8. Stir in the tinned tomatoes, Paprika and mixed beans and bring to a simmer.
  9. Then stir in the stock, bring to a simmer and cook everything together for 7-8 minutes, or until the chicken is cooked through, stir through the coriander leaf and season to taste.
  10. Serve the stew on a bed of rice topped with a little sour cream.
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