Robert’s One Pan Chicken Meal
200 to 300 g diced chicken breast
2-3 tablespoons olive oil
½ brown onion, diced
2 cloves garlic, diced finely
½ capsicum, cubed
½ cup uncooked rice
½ can crushed tomatoes
1 small can red kidney beans
½ teaspoon cumin (can substitute 1 teaspoon taco seasoning)
Sprinkle of chilli powder
1 ¼ cups chicken stock
1 cup cheddar cheese
Salt and pepper to season
Diced fresh tomates
In a large frying pan, saute onions in 2 tablespoons olive oil until they start to soften.
Add chicken pieces and garlic and cook over medium heat until chicken has started to brown.
Move chicken and onion to one side of pan and in the other, add additional olive oil and uncooked rice. Saute rice for about 2 – 3 minutes.
Stir in kidney beans, crushed tomatoes, chicken stock and spices.
Bring to simmer, cover and reduce to low heat. Stir occasionally. Cook for about 20 minutes until rice is tender.
Season with salt and pepper. Sprinkle with cheese, cover and take off heat for a few minutes until cheese is melted.
Serve with fresh tomatoes, sour cream and guacamole: on a plate, in a wrap, with nachos.