This meal was so tasty and so easy to make, I have decided that I am going to do it for my lunches next week as this will be good to heat up and keep for a 5 days.
Ingredients – serves 2
- 200g Brown Rice
- ½ Onion
- Bunch of Coriander
- 400g Tin of Black Beans
- ½ Green Pepper
- 1 tbsp Smoked Paprika
- 1 Lime
- 2 Chicken Thighs
- Chorizo
Method – takes about 40 mins
- Boil a large pot of water on high heat with ¼ tsp of salt for your rice. Rinse the rice under running water for 30 seconds and then add to the rapidly boiling water. Cook the rice for around 25 mins until is soft then drain and keep to the side and allow to cool slightly.
- Peel and finely dice half the onion.
- Roughly chop the coriander.
- Chop half the green pepper into 1 cm pieces and rinse and drain the black beans.
- Mix the smoked paprika with the zest of a one third of the lime, ¼ tsp of salt, pepper and 1½ tbsp of olive oil.
- Cut the chicken into bite size pieces and coat in the spice mix.
- Heat a pan over a medium-high heat with 1 tbsp of olive oil and cook the green pepper for 3 mins.
- Remove and cook the chorizo and onion for 5 mins then also remove from the pan.
- Add the chicken to the pan and cook for 5-8 mins until cooked through.
- In a large bowl, mix the cooked rice, chorizo, onion, black beans and pepper with the cooked chicken and two third of your chopped coriander.
- Make a dressing with the remaining zest and juice of the lime, ¼ tsp of salt, some pepper and 1 tbsp of olive oil and mix with the rice salad. (You can replace the olive oil with the pan juices from the chorizo and the chicken)
- Divide the rice between your bowls, sprinkle over the remaining coriander and tuck in!
