Spicy chicken fried rice


  • 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
  • + 3 more ingredients
    • 2 red peppers, deseeded and thinly sliced
    • 400g can kidney beans, rinsed and drained
    • bunch spring onions, thinly sliced

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.

View full recipe at SpringPad


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