Ingredients %For the Chicken%%
500g chicken tenderloins
3 tablespoons cajun seasoning
juice of 1 lime
For the Rice 2 cups rice, washed and drain
4 cups vegetable stock
2 cups frozen mixed vegetables (corn, pea, carrot, capsicum, onion, celery)
1 cup taco sauce
2 tablespoons ground cumin
salt and black pepper, to taste
tortilla chips, to serve
Place the chicken tenderloins with the cajun seasoning and lime juice in a bowl. Leave to marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large frying pan. Add in the mixed vegetables and saute for 1 minute.
Add in the rice and ground cumin. Mix to combine and saute for 1 minutes.
Pour in the taco sauce. Mix to combine and saute for 1 minute.
Pour in the vegetable stock and bring to the boil. Reduce heat to low, cover and simmer until the rice is tender.
Cook the chicken while waiting for the rice to cook. Preheat the grill pan. Add in the marinated chicken tenderloins and grill for 3-4 minutes until charred.
Carefully flip over the chicken tenderloins and grill for a further 3-4 minutes until cooked through.
Uncover the rice, use a fork separate the grains. Season with salt & black pepper.
Divide the warm rice among plates and serve with the grilled cajun chicken and tortilla chips.