Petya Marinova :
Preheat the oven to 180°C (fan). Line a roasting tray with baking paper. Place the chicken on the tray, drizzle with 1½ tsp olive oil, sprinkle 2 tsp of the taco seasoning and salt, and squeeze over the lemon juice. Rub everything evenly. Bake for 21–22 minutes until the chicken is cooked through, then cut into bite-sized pieces.
Heat a large, deep pan over medium heat. Drizzle 1 tbsp olive oil, add the chopped onion and bell pepper, and sauté for 2–3 minutes until softened. Add the chopped garlic and fry for another minute until fragrant.
Stir in the tomato purée, the remaining taco seasoning, and the rinsed rice, stirring for 1–2 minutes. Pour in the hot vegetable stock, add the black beans and 1 tbsp hot honey sauce with chipotle chilli, and mix to combine. Cover with a lid, reduce heat to low, and simmer until the rice is fully cooked and no liquid remains.
Sprinkle the grated cheese over the rice, cover with the lid, and continue to simmer until the cheese has melted.
Meanwhile, in a small pot, mix together the mayonnaise and 1 tbsp hot honey sauce with chipotle chilli. Drizzle over the rice before serving and garnish with chopped fresh parsley if desired.
2026-03-29 15:08:13