A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite
Prep:5 mins
Serves 4
300g mixed basmati and wild rice1 chicken stock cube4 skinless chicken breasts, thinly sliced3 tsp ground cumingood pinch chilli flakeshandful coriander, roughly chopped1 tbsp sunflower oil2 red peppers, deseeded and thinly sliced400g can kidney bean, rinsed and drainedbunch spring onions, thinly sliced
STEP 1Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.STEP 2Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.
