Mexican-Inspired Creamy Sun-Dried Tomato Chicken & Black Bean Rice Bowls

Ingredients

• 150g chicken breast or boneless thigh
• 75g dried rice
• 130g black beans, drained and rinsed
• ½ pepper, diced
• ¼ onion, finely diced
• ¾ carrot, grated
• ½ garlic clove
• 20g sun-dried tomatoes, finely chopped
• 45g plain yoghurt or cream
• 70ml low-salt or no-salt stock or water
• 5ml rapeseed or olive oil
• ½ tsp mild paprika
• ¼ tsp ground cumin
• ¼ lime, juiced
• 3g fresh coriander or parsley

Method

1. Cook rice according to packet instructions. Keep baby rice soft and moist.
2. Heat oil in a large pan. Add onion, pepper and carrot. Cook for 6–8 minutes until soft.
3. Add chicken and cook for 5–6 minutes, stirring, until sealed.
4. Add garlic, paprika and cumin. Cook for 30 seconds.
5. Add black beans, chopped sun-dried tomatoes and stock or water. Simmer for 10–12 minutes, until the chicken is fully cooked.
6. Remove baby and toddler portions before adding adult seasoning. Squash beans and finely chop chicken as needed.
7. Stir yoghurt or cream through the main pan over a low heat. Do not boil hard after adding yoghurt.
8. Serve over rice with lime juice and herbs. Adults can add chilli or hot sauce at the table.