A simple speedy supper with a spicy kick
500g jar of chilli con carne (medium or hot, dependent on your preference)
250g long grain boil in the bag rice
350g mini chicken fillets
1 red onion (chopped)
150g green beans cut in half
1 tbsp sunflower oil
What to do:
1 Bring a large pan of water to the boil and heat a large non-stick pan on the stove top. Put the boil in the bag long grain rice into the water and cook as instructed on the pack.
2 Add oil and chicken to the non-stick pan and cook for 2 minutes so the chicken is sealed. Next, add the chopped onion, green beans and continue to cook for 1 minute.
3 Open the chilli con carne and pour over the chicken. Bring to a simmer and cook for 6 minutes.
4 Carefully remove the rice bags from the water and drain. Tear open the bags and serve onto 4 plates. Spoon the chilli chicken stew next to the hot rice and serve.
Recipe courtesy of Uncle Ben's Make Teatime Campaign
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