Spicy chicken fried rice

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Good Food

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1. Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
2. Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

Tip

Mixed basmati and wild rice is available in most supermarkets. We used Tilda Basmati & Wild Rice.

Per serving

538 kcalories, protein 48g, carbohydrate 77g, fat 7 g, saturated fat 1g, fibre 6g, salt 1.91 g

Latest comments and suggestions

• nicolajane

  21 November 2007

  nicolajane rated and commented on this recipe

  

  Delicious - full of flavour. Would recommend adding a tin of choppped tomatoes.

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• swordfish

  24 November 2007

  swordfish rated this recipe

  

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• Stu

  02 December 2007

  Stu rated this recipe

  

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• beckychops

  04 December 2007

  beckychops commented on this recipe

  Great recipe, lots of flavour. Enjoy cold the next day in a torilla wrap!

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• DomesticGoddess

  30 December 2007

  DomesticGoddess commented on this recipe

  This was delicious and bursting with flavours that you could enjoy hot or cold. I added a tin of chopped tomatoes like NicolaJane recommended. Perfection!!

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• Laura

  15 January 2008

  Laura rated and commented on this recipe

  

  I tried this the other night absolutely delicious and as suggested I added some chopped tomatoes as I think it would have been a bit dry without it, very easy mid-week meal.

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• tweedletwo

  15 January 2008

  tweedletwo rated and commented on this recipe

  

  Really like it, added mushrooms and cherry tomatoes instead of the tinned but very good, looking forward to trying the left overs in tacos.

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• Claire

  17 January 2008

  Claire commented on this recipe

  I made this last night and added tinned tomatoes as suggested. This was a great quick and easy meal and I would certainly make again.

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• Naomibrook

  20 January 2008

  Naomibrook rated this recipe

  

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• hulldanny

  13 February 2008

  hulldanny rated and commented on this recipe

  

  very tasty, didn't do it with rice though, had it with potato instead. also added the chopped toms suggested in an earlier post.

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• analisa

  24 March 2008

  analisa rated and commented on this recipe

  

  very tasty .. tasted even better the next day :)

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• KatyCooks

  15 June 2008

  KatyCooks rated and commented on this recipe

  

  I literally just made this. I added mushrooms and a tin of tomatoes as per the suggestions above. What a corker of a recipe! Wonderful flavour, textures, and colours. And dead simple to make. Delicious!

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• dan

  26 June 2008

  dan rated and commented on this recipe

  

  Very bland dish, not enough flavour, will not be making again.

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• littlechef

  08 July 2008

  littlechef rated and commented on this recipe

  

  I made this for me & my partner - was lovely - so simple to make - I added a tin of chopped tomatoes & as I couldn't find chilli flakes, I used 2 tsps of paprika - was lovely.

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• bossjohnc

  29 October 2008

  bossjohnc commented on this recipe

  Don't put tomatoes in to this, it really doesn't need them. I've made this 3 or 4 times now, and on the last two occasions added two handfuls of sultanas - it works!

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Ingredients

• 300g mixed basmati and wild rice
• 1 chicken stock cube
• 4 skinless chicken breasts , thinly sliced
• 3 tsp ground cumin
• good pinch chilli flakes
• handful coriander , roughly chopped
• 1 tbsp sunflower oil
• 2 red peppers , deseeded and thinly sliced
• 400g can kidney beans , rinsed and drained
• bunch spring onions , thinly sliced

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 25 mins

Low-fat

Ingredients

• 300g mixed basmati and wild rice
• 1 chicken stock cube
• 4 skinless chicken breasts , thinly sliced
• 3 tsp ground cumin
• good pinch chilli flakes
• handful coriander , roughly chopped
• 1 tbsp sunflower oil
• 2 red peppers , deseeded and thinly sliced
• 400g can kidney beans , rinsed and drained
• bunch spring onions , thinly sliced

Per serving

538 kcalories, protein 48g, carbohydrate 77g, fat 7 g, saturated fat 1g, fibre 6g, salt 1.91 g

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