Ingredients

4 chicken breasts, thinly sliced

250g basmati rice

1 vegetable stock cube

1 tbsp ground cumin

1/2 tsp chili powder

handful of coriander, chopped

1 green pepper, thinly sliced

1 red pepper, thinly sliced

1 tin kidney beans, rinsed and drained

6 spring onions, thinly sliced

1 tbsp vegetable oil

Method

Put the rice into a saucepan, cover with water, add the stock cube and bring to the boil.

Simmer for about 20 minutes until the rice is tender, and drain.

Meanwhile, mix the spices and coriander with the chicken.

Heat the oil in a frying pan, add the peppers and fry for a couple of minutes to soften.

Add the chicken and fry for about 5 minutes until cooked through.

Add the beans, rice and spring onionsand gently heat through.

Cooks Comments and Tips

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