- 140g Camargue red rice
- 4 large red pepper
- oil, for brushing
- 270g jar hot salsa (we used Discovery)
- 200g chopped cooked chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 200g can red kidney beans, drained
- 40g grated mature cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 20g pack coriander, chopped
- lime wedges, to serve
The same shape, but smaller than…
Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins.
Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 mins. Squeeze over lime wedges and serve with an avocado salad.