- 1 onion
- 1 garlic clove
- 250g diced chicken breast
- 2 vine tomatoes
- 200g French beans
- A pinch of cayenne pepper
- 75g white basmati rice
- A handful of coriander
- 1 lime
- 1 tbsp tamari
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- Large frying pan or wok
- 1.
Peel the onion and thinly slice it. Peel the garlic and finely chop it. Fill and boil the kettle.
- 2.
Pour 2 tsp olive oil into a large frying pan and warm to a medium-high heat. When the pan is hot, add the diced chicken breast and a pinch of salt and pepper. Stir fry for 5 mins, till browned all over.
- 3.
Slide the onion into the pan and fry with the chicken, stirring often, for 5 mins.
- 4.
While the chicken and onion cook, chop the tomatoes into small chunks. Trim the woody ends off the French beans and chop the beans into bite-sized pieces.
- 5.
Stir the garlic and a pinch of cayenne pepper into the pan (it’s spicy, so use as much or little as you prefer – you can add more later if you’d like extra heat). Cook and stir for 1 min.
- 6.
Stir in the tomatoes, French beans and the rice. Pour in 150ml boiling water and stir. Bring to the boil, then reduce to a simmer. Cover with a lid and cook for 15-20 mins, stirring occasionally, till the rice is tender. Remove from the heat and keep covered for 5 mins.
- 7.
Finely chop the coriander. When the chicken and rice is cooked, use a fork to fluff it up. Grate in the lime zest and squeeze in the juice. Add the coriander and 1 tbsp tamari. Stir and have a taste. Add more tamari, cayenne or salt if needed. Divide the chicken and rice between a couple of warm plates and serve.