Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mexican-Inspired Spiced Chicken and Rice with Tomato Broth
A vibrant and aromatic Mexican-style dish combining tender chicken in a rich tomato broth infused with warm spices, served over fluffy rice with roasted chickpeas and crispy pappadam. The dish features layers of flavor from cinnamon, chili powder, and oregano, brightened with citrus notes from lemon and orange.
50 min
Medium
4 servings
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Taste Profile
Sweet5/10
Salty6/10
Sour4/10
Umami7/10
Spicy6/10
🥄 Texture
The dish is primarily tender and moist from the tomato-chicken broth–cooked rice with silky egg ribbons throughout. Roasted chickpeas add occasional crunchy bites and the toasted pappadam provides a light, crisp contrast while nori strips give a slight chew.
👃 Aroma
A savory, tomato-forward aroma with warm chili and oregano notes, underscored by a faint cinnamon warmth. Bright citrus top notes from lemon and orange lift the scent, while toasted pappadam and seaweed add a subtle toasty/sea-salty nuance.
🍷 Pairs Well With
A crisp, citrus-forward beer (Mexican lager) or a zesty white wine like Sauvignon Blanc or Albariño; alternatively a chilled agua fresca (lime or hibiscus) to balance spice and acidity.
🥗 Side Dishes
Sliced avocado or guacamole, a simple lime-dressed green salad or cabbage slaw, grilled corn (elote-style) or a black bean salad; pickled red onions on the side for extra brightness.
Ingredients(16 items)
- 11 cup rice (uncooked)
- 23 cups chicken broth
- 36 tablespoons tomato paste
- 42 medium carrots (diced)
- 51.5 cups chickpeas (drained and rinsed)
- 62 tablespoons chilli powder
- 71 teaspoon oregano
- 80.5 teaspoon cinnamon
- 91 tablespoon honey
- 101 teaspoon salt
- 110.5 teaspoon sugar
- 122 tablespoons lemon juice (freshly squeezed)
- 132 tablespoons orange juice (freshly squeezed)
- 141 egg (beaten)
- 154 pappadam (whole)
- 161 sheet seaweed (nori, cut into strips for garnish)
Nutrition Information(per serving)
385
Calories
12.8g
Protein
72.5g
Carbs
4.2g
Fat
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then set aside.
- 2
In a large pot, bring the chicken broth to a simmer over medium heat.
- 3
Add the tomato paste to the broth and whisk until fully combined and smooth.
- 4
Stir in the chilli powder, oregano, cinnamon, salt, and sugar. Mix well to distribute spices evenly.
- 5
Add the diced carrots to the broth and simmer for 3-4 minutes until slightly softened.
- 6
Pour in the lemon juice and orange juice, stirring to combine. Taste and adjust seasonings as needed.
- 7
Add the rinsed rice to the pot, stirring gently to coat with the broth.
- 8
Reduce heat to low, cover the pot with a lid, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
- 9
While the rice cooks, prepare the chickpeas: toss them with 0.5 teaspoon chilli powder and roast in a skillet over medium heat for 5-6 minutes until lightly crispy, stirring occasionally. Set aside.
- 10
In a small bowl, beat the egg. Slowly drizzle it into the finished rice mixture while stirring gently to create egg ribbons throughout the dish.
- 11
Stir in the honey and fold in the roasted chickpeas.
- 12
Toast the pappadam in a dry skillet for 1-2 minutes per side until crispy, then break into pieces.
- 13
Transfer the rice mixture to serving bowls, top with pappadam pieces and seaweed strips as garnish.
- 14
Serve hot and enjoy the blend of Mexican and Asian-inspired flavors.
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