Mexican Paprika Chicken and Bean Stew

Preparation

• Serve the stew on a bed of rice topped with a little sour cream.

• 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.

• Whilst the rice is cooking heat the olive oil in a frying pan. Once hot, add the onion and cook for 1 minute.

• Stir in the chicken, peppers, Schwartz Perfect Shake Fajita Herb & Spice Blend and cook for 2 minutes.

• 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.