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