Ingredients

• low-calorie cooking spray
• 1 onion
• roughly chopped
• 1 red pepper
• cored
• deseeded and roughly chopped
• 1 garlic clove
• halved
• 250g/9oz boneless
• skinless chicken thighs
• cut into 3cm/1¼in chunks
• 2 tsp mild chilli powder
• 200g/7oz easy-cook long-grain rice
• 400g can red kidney beans
• rinsed and drained
• 400g can cherry tomatoes
• in natural juice
• 200ml/7fl oz chicken stock
• salt and freshly ground black pepper
• fresh coriander leaves
• roughly chopped
• lime wedges

Directions

• Heat a large frying pan with a flameproof handle over a medium heat and lightly spray with oil. Add the onion
• red pepper
• garlic and chicken. Cook for 3 minutes
• stirring continuously.
• Preheat the grill to a hot setting.
• Add the chilli powder
• rice
• beans
• tomatoes and stock to the pan. Season to taste with salt and freshly ground black pepper. Bring to the boil
• then reduce the heat and simmer for 15 minutes.
• Place the pan under the grill and cook until golden.
• Divide between four plates
• garnish with coriander and serve with lime wedges.