Quick Chicken Chilli Rice
Quick Chicken Chilli Rice



  • Splash of oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, halved
  • 250g boneless and skinless chicken thighs, cut into chunks
  • 2 tsp mild chilli powder
  • 200g long grain rice
  • 400g can of red kidney beans, drained
  • 400g can of cherry tomatoes
  • 200ml chicken or beef stock
  • Salt and pepper
  • Coriander leaves, to garnish
  • Heat up a large frying pan and add a splash of oil. Chuck in the onion, bell pepper, garlic, and chicken chunks, and cook for 3 minutes. Preheat the grill.
  • Add the chilli, rice, beans, tomato, and stock to the pan, season well, and bring up to the boil. Reduce to a simmer for 15 minutes, then place the pan under the grill to cook until golden. Serve with a sprinkling of coriander, and some tortillas.
30 mins
4 serving
This recipe pairs perfectly with the Plan B! 'GT' Cabernet Blend 2018 from Margaret River, Australia.

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