The classic combination of lime, fresh coriander (cilantro)
and tomatoes conjures up memories of my time in Mexico, every beachside bar or
cafe seems to have their own speciality based around these key ingredients.
Often served as a side to fresh fish barbequed whole with the sun beating down
and a tequila cocktail not too far away!
This can work equally well with or without the chicken, if
making a vegetarian version I would suggest adding some stock to the cooking
water with the rice to boost the flavour.
A great accompaniment to meat or fish also as a side to
burritos or enchiladas.
Serves 2
100g brown
rice
1 Chicken
Breast (optional)
1 Onion
(sliced)
1 Avocado
(peeled and sliced)
A Few Cherry
Tomatoes
Lime juice
(either fresh or from a bottle)
A small
bunch of Fresh Coriander (chopped)
1 Tbsp
Rapeseed (Canola) Oil
Salt and
Black Pepper
Put the rice
on to cook by placing in a saucepan with enough water to cover and salt to
taste. Brown rice can take up to 40 minutes to cook so do this before any
preparation to save time.
Next slice
the chicken breast into strips and fry on a moderate heat in a small amount of
rapeseed oil to seal and give some colour and caramelised taste, remove from
the pan and keep to one side.
Reduce the heat and scrape any caramelised residue off the base of the pan to prevent burning, sauté the sliced onion, you may need a little more oil at this stage . Keep
the temperature low and allow the onion to sweat.
Meanwhile
halve the tomatoes and peel and slice the avocado, dowse the avocado with the
lime juice as soon as possible after removing the skin to prevent browning.
Chop the
coriander, retain a few attractive leaves as a garnish but the remainder
including the stalks can be chopped and used in the dish.
When the
onion is translucent, return the chicken to the pan along with the tomatoes and
stir to heat through.
Season to
taste with salt and pepper and mix in the rice and the chopped coriander
stalks.
At the last
minute, add the avocado and stir through.
Garnish with
the fresh coriander leaves and serve.