- 75g brown basmati rice
- 250g chicken breast mini fillets
- 1 onion
- 1 red pepper
- 1 garlic clove
- 1 chilli
- A handful of coriander
- 2 tsp Cajun seasoning
- 400g chopped tomatoes
- 400g tin of kidney beans
- 400ml boiling water
- Sea salt
- 1 tsp olive or sunflower oil
- 2-4 tbsp cold water
- Freshly ground pepper
1. Fill your kettle and boil it. Rinse the rice under cold water, then tip into a small pan. Pour in 200ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down. Very gently simmer for 25 mins, till all the water has been absorbed. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins to finish cooking it.
2. Chop the chicken fillets into bite-size chunks. Warm a medium pan on a high heat for 1 min, then add 1 tsp oil and the chicken. Fry, turning now and then, for 5-6 mins till the chicken is browned all over. If it starts to stick, add 1-2 tbsp water.
3. While the chicken browns, peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits and finely chop it. Add the chopped veg to the chicken with 2 tbsp water and a pinch of salt and pepper. Cook, stirring often, for 5-6 mins till the veg start to soften.
4. While the veg fry, peel and crush the garlic. Halve the chilli, flicking out the seeds and pith if you prefer less heat, and finely chop it. Finely slice the coriander stalks, setting the leaves aside for later.
5. Stir the garlic and coriander stalks into the pan with 2 tsp Cajun seasoning. Cook and stir for 1 min till the pan smells aromatic.
6. Tip the chopped tomatoes into the pan. Pour in 200ml hot water from the kettle and stir to mix. Drain and rinse the kidney beans and add them to the pan. Pop on a lid, bring to the boil, then turn the heat down again and simmer for 20 mins till the chicken is cooked through and the sauce has thickened a little.
7. Taste the chicken chilli and add a pinch more salt or pepper if you think it needs it. Divide the rice between 2 warm plates or bowls. Top with the chilli and garnish with coriander leaves to serve.