Ingredients
8g red chilli, finely diced
1 chicken breast (100g), thinly sliced
50g red onion finely diced
1 pouch of Tilda® Brown Basmati & Quinoa
4g Mexican Spice seasoning or mild chilli powder
120g canned, mixed beans (in brine, drained)
10g freshly squeezed lime Juice
5g coriander leaves, chopped
Method
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Heat the pouch of rice according to pack instructions.
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Use a piece of kitchen towel to lightly grease a non-stick frying pan or wok with oil.
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Heat the pan and add the chicken, red onion and chilli, cook over a medium heat for 5 minutes until the chicken has browned.
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Add the spice, cooked rice and the beans, stir well and continue to heat over a medium heat until thoroughly cooked through.
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Stir through the lime juice and coriander, season to taste and serve piping hot.