Chicken Chilli Rice

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For a less spicy dish, use mild chilli powder. Use different varieties of stir fry vegetables.


INGREDIENTS

  • 200g long grain rice
  • 1 tbsp oil
  • 500g chicken breast fillets, sliced
  • 1 red chilli, deseeded and thinly sliced
  • ½ tsp hot chilli powder
  • 300g pack stir fry vegetables
  • 195g can sweetcorn, drained
  • 1 tsp LoSalt
  • 400g can chopped tomatoes

Soured cream and guacamole to serve


METHOD

  1. Cook the rice according to the pack instructions, drain.
  2. Meanwhile, heat the oil in a large frying pan and fry the chicken for 5 minutes to brown. Add the chilli, chilli powder, stir fry vegetables and sweetcorn and fry for 3 minutes. Stir in the LoSalt, chopped tomatoes and a splash of water and cook for a further 2 minutes.
  3. Stir in the rice and serve with soured cream and guacamole.