Chicken Chilli Rice

For a less spicy dish, use mild chilli powder. Use different varieties of stir fry vegetables.

INGREDIENTS

• 200g long grain rice
• 1 tbsp oil
• 500g chicken breast fillets, sliced
• 1 red chilli, deseeded and thinly sliced
• ½ tsp hot chilli powder
• 300g pack stir fry vegetables
• 195g can sweetcorn, drained
• 1 tsp LoSalt
• 400g can chopped tomatoes

Soured cream and guacamole to serve

METHOD

1. Cook the rice according to the pack instructions, drain.
2. Meanwhile, heat the oil in a large frying pan and fry the chicken for 5 minutes to brown. Add the chilli, chilli powder, stir fry vegetables and sweetcorn and fry for 3 minutes. Stir in the LoSalt, chopped tomatoes and a splash of water and cook for a further 2 minutes.
3. Stir in the rice and serve with soured cream and guacamole.