Caribbean chicken with rice and beans

Let's make chicken with rice and beans

Prep time
10 minutes
Cooking time
30 minutes

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

measuring jug

tablespoon and teaspoon

tin opener

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.

Caribbean chicken 1

Add the chicken and cook for 2-3 minutes. Add the kidney beans, rice and water and bring to the boil.

Caribbean chicken 2

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.

Caribbean chicken 3
Serving suggestions
  • Vary the quantity of seasoning depending on taste
  • Garnish with chopped coriander
  • Serve with salad and natural yoghurt
Top tips
  • 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.
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