Mexican chicken and rice

Mexican chicken and rice

This rice ʼnʼ spicy chicken bake is hot, tasty and filling

FREE

1 hour

Serves 4

8 bone-in skinless chicken thighs

Low-calorie cooking spray

1 large onion, finely chopped

3 garlic cloves, thinly sliced

2 tsp ground cumin

1 tsp sweet smoked paprika

1 tsp chipotle chilli flakes

300g dried basmati rice

2 each of red, yellow and green peppers, deseeded and thinly sliced

650ml hot chicken stock

400g can red kidney beans, drained and rinsed

200g frozen peas

A handful of fresh parsley, finely chopped, to serve

Preheat your oven to 190°C/fan 170°C/gas 5.

Spray the chicken with low-calorie cooking spray. Place a large frying pan over a high heat and fry the chicken for 6-8 minutes, until browned all over. Transfer to a plate and set aside.

Lower the heat and spray the pan with more low-calorie cooking spray. Fry the onion for 6-8 minutes. Stir in the garlic, cumin, smoked paprika, chilli flakes and rice, and fry for 1 minute.

Spoon the mixture into a shallow ovenproof dish. Add the chicken, pepper and stock. Cover with foil and bake for 20 minutes, or until most of the stock has been absorbed.

Stir in the kidney beans and peas. Cover and bake for 8-10 minutes, or until the chicken is cooked. Scatter with the parsley and serve with lime wedges for squeezing over.