Wholesome chilli chicken stew with long grain rice

A simple speedy supper with a spicy kick

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You’ll need:

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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

Serves 4

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.

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Recipe courtesy of Uncle Ben’s Make Teatime Campaign

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