Ingredients
1 tbs extra virgin olive oil
500g chicken stir-fry pieces
4 spring onions
35g taco seasoning mix
1 cup medium-grain white rice
500ml chicken stock
250g cherry tomatoes, quartered
Instructions
1. Heat oil in a large heavy-based frying pan over medium-high heat. Add chicken to pan. Cook, stirring, for 3-5 minutes or until cooked through and browned.
2. Thinly slice onion, separating the whites and greens. Add whites and taco seasoning to the chicken. Cook for 1 minute, stirring until combined.
3. Stir in rice. Add stock and 150ml water. Stir to combine. Bring to the boil. Reduce heat to medium. Cover and simmer for 20 minutes or until rice is tender. Remove from heat.
4. Top chicken mixture with tomatoes and remaining onion. Season with freshly cracked black pepper. Serve.
