One-pot Mexican chicken and rice

• Chicken thigh fillets500 g
• Basmati rice300 g
• Red kidney beans (tin)1 tin
• Sweetcorn (tin)1 tin
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Peppers1 pepper
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cut the chicken thighs into chunks. Heat a tablespoon of oil in a large pan with a lid over a medium-high heat and brown the chicken for 5 minutes. Chop the onion and pepper, add and cook for 5 minutes.500 g chicken thigh fillets150 g brown onions1 pepper
2. Stir in a teaspoon of paprika and a teaspoon of cumin, then stir in the rice.300 g basmati rice
3. Add the chopped tomatoes, the crumbled stock cube and 600 ml of water. Bring to the boil, cover and simmer on a low heat for 18 minutes.1 tin chopped tomatoes1 cube
4. Stir in the drained kidney beans and sweetcorn, cover again and leave off the heat for 5 minutes before serving.1 tin red kidney beans1 tin sweetcorn

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