Spicy Chicken Fried Rice
This flavorful dish combines tender chicken slices with aromatic spices and colorful peppers, bound together with a mix of basmati and wild rice that's full of texture and taste. The nutty flavor of the rice complements the spiced chicken and vibrant vegetables, making it a wholesome and satisfying meal that's perfect for a quick weeknight dinner.
— Constant Cookbook
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 beans , rinsed and drained
- bunch spring onions , thinly sliced
Instructions
- 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.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 538 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 77 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 1.91 milligram of sodium
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