Quick Chicken Chilli Rice

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Quick Chicken Chilli Rice

Quick Chicken Chilli Rice

Ingredients
Method

Ingredients

Method

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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