Chicken, Black Bean and Rice Skillet

Make chicken, black bean and rice skillet, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
240 g Black beans, tinned and drained (A tin, drained. They add 17 g of protein to the pan on top of the chicken. Drained weight.)
250 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
150 g Red pepper
100 g Onion
200 g Chopped tomatoes, tinned
2 cloves, about 6 g Garlic
2 tsp, about 4 g Ground cumin
1 tsp, about 2 g Smoked paprika
Half a teaspoon Chilli powder
30 g Reduced-fat cheddar
8 g Rapeseed oil
Ingredient notes on the recipe page.

METHOD
1. Fry the chicken in 2 cm dice in the oil in an ovenproof frying pan over a high heat for four minutes until browned, then add the onion and pepper for five minutes.
2. Add the garlic and spices, stir for a minute, then the tomatoes and beans. Simmer for five minutes.
3. Stir the cooked rice through until everything is hot and the liquid has been absorbed, about three minutes.
4. Scatter the cheese over and put the pan under a hot grill for three minutes until it bubbles. Serve with lime and coriander if you have them.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-black-bean-rice-skillet

AI-generated images illustrating the recipe.

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