Made with chicken breasts, brown rice, beans and a rich, tasty tomato sauce, topped with cheese and baked until golden and bubbling… An easy, hearty meal that the whole family will love!
- 2 tbsp coconut oil
- 1 onion , finely chopped
- 3 - 4 cloves garlic , minced
- 1/2 red bell pepper , chopped
- 1/2 yellow bell pepper , chopped
- 1/2 tsp cayenne pepper , add more if you like it spicy!
- 1 tsp cumin
- 1 1/2 tsp turmeric
- 1 tsp ground ginger
- 1 tsp sweet basil
- 2 tsp mixed herbs
- 1 cup brown rice , or rice of choice
- 50 g tomato paste
- 400 g canned diced tomato
- 1 1/2 cups water
- 4 chicken breasts , cubed
- 400 g canned red kidney beans or black beans , drained and rinsed
- Zest and juice of 1/2 small lemon or lime
- Himalayan pink salt , to taste
- 1 cup grated cheese of choice , I used mature cheddar
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In a large frying pan or oven-safe skillet, heat coconut oil and fry onion for about 5 minutes until starting to brown, add the garlic and bell peppers and fry for another 5 minutes. Now add cayenne pepper, cumin, turmeric, ginger, basil and mixed herbs and fry for 1 minute.
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Push everything to the side of the pan and fry the rice for 4 minutes until going golden, add tomato paste and cook for 1 minute. Add diced tomato and water, bring to a boil, then turn heat down to a gentle simmer for 20 minutes.
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Stir in the chicken and simmer for a further 20 - 25 minutes or until the rice and chicken are cooked through and the sauce is thick.
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Preheat oven to 220°C (425°F).
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Take off heat, stir in black beans, lemon zest, lemon juice and salt. If using an oven-safe skillet, top with cheese and bake for 10 minutes or until cheese is melted and bubbling. If using a normal frying pan, transfer everything to a baking dish, top with cheese and bake as above.
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Serve as desired with additional lemon or lime and ENJOY!
