Too many condiments are never enough

And so to Mexico we go.... Tonight's dinner was a simple chicken, chorizo and red rice chimichanga. Fresh, fresh, fresh!! They were very tasty, very juicy and very colourful. Mexican meals like this are so easy and really only use pantry items.

Chimichanga's are traditionally a deep-fried number. However in the spirit of helping someone's cholesterol and general healthy eating, these were oven baked. If you've got the March 2012 Masterchef magazine, you'll find this on page 67. For those who don't, here's my quick version of what to do. This will make 8 or so chimichangas - depending on how full you fill them and the size of tortilla (I used the small oens)! This dish can be made and served up on the table in 30 - 45 mins. If you are short of time you could certainly short cut by using a store bought salsa and guacamole. Fresh is much better though.

Quick spicy tomato salsa: Finely chop 3 large tomatoes and 1 red chilli. Add a crushed clove of garlic. Allow to drain through a coarse sieve (you want the tomato juice to add to the rice). To serve squeeze over juice of 1/2 lime, finely chopped coriander and a pinch of salt.

Red rice: Finely chop a red onion, 2 red tomatoes, 1 red chilli. Mix together and add to a hot fry pan (on medium with a dash of olive oil in it). Add 1 clove crushed garlic, 2 tbs tomato paste. Cook stirring occasionally, for about 4 mins. Stir in 1 cup long/medium grain rice, 160 mL chicken stock and the reserved tomato juice from the salsa (see above). Bring to boil. Cover, reduce to low, cook for about 10 mins to liquid is absorbed and rice is just cooked. Add a little more chicken stock if needed.

Chorizo and chicken mix: Remove meat from a bbq chicken and shred. Finely dice 160g chorizo and add to frying pan. Cook over medium for 3 mins or until browned. Add chicken to pan, with 2 tsp oregano leaves and 200mL chicken stock. Cook until liquid is almost evaporated.

Guacamole: Mash the flesh of a ripe avocado, squeeze over the juice of the other half of the lime. Finely chop some red onion and add to avocado. Add a splash or two of Tobasco sauce, to taste.

To assemble: Spoon red rice into middle of tortilla, top with chicken mix. Roll up and place in baking dish. Repeat with remaining tortillas (it should be enough to fill about 8 small tortillas). Sprinkle cheese over chimichangas (I found a Mexican cheese mix in Coles). Bake in moderate oven for about 10 mins, until cheese has melted.

Serve with guacamole, sour cream, salsa, cheese and any extra rice and chicken mix that wasn't used. And eat with your hands!
5 out of 5 wooden spoons.