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  • Prep
    20 min
  • Total
    40 min
  • Servings

Southwest Chicken Papillote


  • 2 cups (500 ml) basmati rice
  • 2 cups (500 ml) chicken broth
  • 1 can (398 ml/14 oz) diced tomatoes
  • 4 chicken breasts
  • 1 bell pepper, cut into strips
  • ½ red onion, cut into slices
  • 15 ml (1 tbsp) Tex Mex seasoning
  • 1 cup (250 ml) Armstrong Tex Mex Shredded Cheese
  • 1 can (540 ml/19 oz) black beans
  • Cilantro


  1. Preheat the BBQ to maximum heat.
  2. Take 4 big sheets of aluminium foil. Fold the edges of each one to ensure no liquid leaks.
  3. In a large bowl, mix together the rice, the broth, and the canned tomatoes. Split evenly between the 4 aluminium sheets.
  4. Place the rice, the vegetables, and one chicken breast in each papillote.
  5. Add the Tex Mex seasoning as well as the Armstrong Tex Mex shredded cheese and the black beans.
  6. Carefully close each papillote and place on the BBQ grill. Lower the temperature to medium and cook for around 20 minutes. Check if the rice is cooked and continue cooking for a few minutes if necessary.
  7. Serve with fresh cilantro if desired.

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