Mexican rice dish with chicken

Bring a generous pot of water to the boil. When the water boils, put the rice in the pan, bring to the boil again and cook for 8 minutes until done.

Turn off the heat, drain and leave with the lid on the pan until use.

In the meantime, clean the onion and cut into half rings. Wash the peppers, remove the stalk and seeds and cut the flesh into rings.

Rinse the corn and beans in a colander and drain.

Heat the oil in a frying pan and fry the onion, bell pepper, the taco herbs and pepper for 5 min. On medium heat. Change regularly.

Add the corn and kidney beans and warm for 3 minutes. Season with pepper and salt.

Meanwhile, mix the chicken tenderloins with the oil, the taco herbs and season with salt and pepper.

Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.

Slice the parsley and mix through the rice. Divide the rice and vegetables side by side over deep plates. Divide the chicken tenderloins and serve the sour cream.