- 300g mixed basmati and wild rice
- 1 chicken stock cube
- 4 skinless chicken breast, thinly sliced
- 3 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- good pinch chilli flakes
- handful coriander, roughly chopped
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 red peppers, deseeded and thinly sliced
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- 400g can kidney bean, rinsed and drained
- bunch spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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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.
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.
Mixed basmati and wild rice is available in most supermarkets. We used Tilda Basmati & Wild Rice.