The times of eating plain chicken and rice are over. This meal is sure to make your taste buds tingle, lightly spiced but bursting with flavours. This meal helps you boost your vegetable intake by sneaking them into the rice mixture, making it easier if you are a fussy eater.
Ingredients
Makes 3 portions
Chopped Tomatoes 1 tin
Basmati Rice 1 boil in a bag
White Onion 1 medium
Black Beans 1/2 tin, drained
Carrot 1 medium
Lime wedged
Garlic 3 cloves
Cumin 1 tsp
Paprika 1/2 tsp
Chili Powder 1/4 tsp
Jalapeno 1 small (15g)
Coriander Sprig
Chicken 3 breasts
Jerk Seasoning Your choice
Allergens: Sulphites, gluten, may contain nuts
Method
Preheat the oven to 180 degrees. Prep and cook the rice as per the packaging. As it cooks, move to the next steps.
Season the chicken with the jerk and add it to the oven for 20 minutes. Peel and chop the onion and add it to a pot with the olive oil, crushed garlic cloves, and the carrot (peeled and grated).
Cook on low to medium heat for 3 minutes before adding the tin of chopped tomatoes, chopped jalapeño, and spices. Cook on medium heat until the sauce reduced down (thickens – about 10-15 minutes).
Once thickened, lower the heat and add the black beans (drained and rinsed) and rice.
Mix well before serving with the cooked chicken, a few coriander leaves on top, and a wedge of lime (to squeeze the juice over).