300g skinless chicken breast
1 tbsp Caribbean seasoning (mild)
1 tbsp vegetable oil
1 small onion
1 green pepper
1 large can (400g) kidney beans (in water), drained and rinsed
200g white rice
400ml water (3/4 pint)
chopping board and knife
vegetable peeler (or use knife)
large frying pan or saucepan and wooden spoon
tablespoon and teaspoon
Chicken with rice & beans
Cut the chicken breast into strips and coat with Caribbean seasoning, stirring well.
Peel and dice onion. De-seed and slice pepper. Heat the oil in a large frying pan and fry the onion and green pepper for 2-3 minutes.
Add the chicken and cook for 2-3 minutes. Add the kidney beans, rice and water and bring to the boil.
Simmer for about 20 minutes with the lid on the pan until the rice has absorbed the water and the chicken and vegetables are cooked.
- Vary the quantity of seasoning depending on taste
- Garnish with chopped coriander
- Serve with salad and natural yoghurt
- If serving this to a baby over 6 months old who is starting solid foods, leave some chicken unseasoned, cook it separately, and add it to some of the cooked rice mixture at the end. Also chop the meat and vegetables finely, and allow it to cool before serving.
Great as a meal on its own or as a side dish with chicken, fish or meat
A balanced plate, with 4 of your 5 fruit and vegetables a day, in just one pot