• sunflower oil spray
  • 1 onion, roughly chopped
  • 1 red pepper, cored, deseeded and roughly chopped
  • 1 garlic clove, halved
  • 250 g (8 oz) boneless, skinless chicken thighs, cut into 3 cm (1¼ inch) dice
  • 2 teaspoons mild chilli powder
  • 200 g (7 oz) easy-cook long-grain rice
  • 410 g (13½ oz) can red kidney beans, rinsed and drained
  • 395 g (12½ oz) can cherry tomatoes in natural juice
  • 200 ml (7 fl oz) chicken stock
  • salt and pepper
  • fresh coriander leaves, roughly chopped
  • lime wedges

Heat a large frying pan with a flameproof handle and lightly spray with oil. Add the onion, red pepper, garlic and chicken and cook, stirring, over a medium heat for 3 minutes.

Add the chilli powder, rice, beans, tomatoes and stock to the pan, season to taste, bring to the boil and simmer for 15 minutes.

When the rice and chicken are cooked, spoon as much of the chicken on top of the rice as you can and cook under a preheated hot grill until golden.

Serve with chopped coriander and lime wedges.

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