- Bring a large pan of water to the boil, add the rice and cook for 25 minutes or according to the packet instructions
- Meanwhile, dice the chicken breasts
- Using a clean chopping board, slice the onion, spring onions and pepper. Set aside the spring onions for serving.
- Drain the butter beans.
Fry the sliced onions and crushed garlic with the diced chicken, paprika and chilli powder - Once the chicken is almost cooked through, add the chopped tomatoes, butter beans and water and simmer for about 15 minutes
- Sprinkle over the chopped spring onions and grated cheese and serve with the rice
Spicy chicken and butter-bean stew with brown rice and grated cheese
Eatwell Everyday: Week Menu B
Preparation and nutritional information
Calories
810kcal
Time
40 mins
Serves
2
Ingredients
For the stew:
- 2 medium chicken breasts
- 1 tin (400 g) of butter beans in water
- 1 tin (400 g) of chopped tomatoes
- 100 ml water
- 1 onion
- 1 pepper
- 1 clove of garlic, crushed or chopped
- 1 tsp. of chilli powder (more or less depending on preference)
- 2 tsp. of paprika
- 1 tbsp. of vegetable oil
- 140 g of brown rice
For garnish:
- 2 spring onions.
- 60 g cheddar cheese, grated (optional)
Method
Tips
- You could try reduced fat cheese - it's unlikely you'll notice a difference in taste but it could make a big difference to the amount of fat in this meal!
- You don’t have to use the vegetables in this recipe – you can swap these for any that you like, or you have left over in the cupboard or fridge. You could try bertolli beans, or mushrooms
- If you are cooking for one, you can freeze the extra portion to eat next week