Spicy chicken fried rice

10-30 minutes 30-60 minutes 4 servings 600 kcal or less bbc good food chicken chicken breast chicken breasts chilli flakes coriander cumin fried kidney bean kidney beans mains midweek pepper peppers quick rice spicy spring onion spring onions

Ingredients

300g mixed basmati and wild rice

1 chicken stock cube

4 skinless chicken breasts , thinly sliced

3 tsp ground cumin

good pinch chilli flakes

handful coriander , roughly chopped

1 tbsp sunflower oil

2 red peppers , deseeded and thinly sliced

400g can kidney bean , rinsed and drained

bunch spring onions , thinly sliced

Method

Put 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.

Meanwhile, 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.