- 300g mixed basmati and wild rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 1 chicken stock cube
- 4 skinless chicken breasts, 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
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 red peppers, deseeded and thinly sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 400g can kidney bean, rinsed and drained
Native to the Americas, kidney beans are so called because of their shape and come in very…
- bunch spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
TipMixed basmati and wild rice is available in most supermarkets. We used Tilda Basmati & Wild Rice.