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Mexican Paprika Chicken and Bean Stew
Ingredients
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250 gram (9 ounce) basmati rice
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500 millilitre (17 fluid ounce) cold water
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2 tablespoons olive oil
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1 onion, peeled and sliced
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450 gram (1 pound) boneless, skinless chicken breasts, sliced
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1 red pepper, sliced
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1 yellow pepper, sliced
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1 1/2 tablespoons Fajita Seasoning
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400 gram tin chopped tomatoes
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2 teaspoon Paprika
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400 gram tin mixed beans, drained
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200 millilitre (7 fluid ounce) chicken stock
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1 tablespoons Coriander Leaf
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4 tablespoons sour cream
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Sea Salt , to taste
Key Products
Instructions
- 1 Place the rice in a pan with a tight fitting lid. Add the water and a pinch of Salt, cover with a lid and place on a medium heat. Gently simmer for 8-10 minutes, trying not to remove the lid too often. Once all the water has been absorbed, remove from the heat, leave the lid on and let it steam for 10 minutes.
- 2 Whilst the rice is cooking heat the olive oil in a frying pan. Once hot, add the onion and cook for 1 minute.
- 3 Stir in the chicken, peppers, Fajita Seasoning and cook for 2 minutes.
- 4 Stir in the tinned tomatoes, Paprika and mixed beans and bring to a simmer. Then stir in the stock, bring to a simmer and cook everything together for 7-8 minutes, or until the chicken is cooked through, stir through the coriander leaf and season to taste.
- 5 Serve the stew on a bed of rice topped with a little sour cream.
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