A one-pot meal that's perfect for feeding a crowd (and light on the washing up) this flavourful bake is delicious and filling.
Prep time: 20 mins
Cook time: 30 mins
Serves: 4
Ingredients
1 L / 4 cups | Campbell's Real Stock Chicken |
2 cups | SunRice Long Grain Rice, rinsed |
2 Tbsp | Olive oil |
1 | Brown onion, finely chopped |
1 | Red capsicum, coarsely chopped |
2 | Cloves garlic, crushed |
2-3 tsp | Mexican chilli powder |
2 Tbsp | Tomato paste |
2 cups | Baby spinach leaves |
500 g | Chicken thing fillet, cut into 3cm cubes |
400 g | Can red kidney beans, drained, rinsed |
Grated cheese, to serve | |
Sour cream, to serve | |
Guacamole, to serve |
Directions
- Heat oil in a large heavy-based saucepan. Add onion and cook, stirring, over medium heat for 3-4 mins until tender. Add chicken and cook, stirring until browned. Add capsicum and garlic and cook for 2 mins. Stir in spice. Cook for 1 min until aromatic.
- Add paste, drained rice and Campbell's Real Stock. Bring to the boil. Reduce heat to low and cook, covered for 15-20 mins until rice is tender, adding the beans to the last 5 mins of cooking time. Remove from heat and gently stir through spinach until wilted.
- Serve topped with grated cheese, sour cream and guacamole.
This content has been created in partnership with Campbells.
Campbell's is a registered trade mark of the Campbell Soup Company and is used under license.