Description
Made with beans and a rich, tasty tomato sauce, topped with cheese and baked until golden and bubbling. Easy and delicious!
Ingredients
- 2 Tablespoons Coconut Oil
- 1 Onion, finely chopped
- 3 cloves (to 4 Cloves) Garlic, Minced
- ½ Red Bell Pepper, chopped
- ½ Yellow Bell Pepper, Chopped
- ½ teaspoons Cayenne Pepper, Add More If You Like It Spicy!
- 1 teaspoon Cumin
- 1-½ teaspoon Turmeric
- 1 teaspoon Ground Ginger
- 1 teaspoon Sweet Basil
- 2 teaspoons Mixed Herbs
- 1 cup Brown Rice, Or Rice Of Choice
- 50 grams Tomato Paste
- 400 grams Canned Diced Tomato
- 1-½ cup Water
- 4 Chicken Breasts, Cubed
- 400 grams Canned Red Kidney Beans Or Black Beans, Drained And Rinsed
- ½ Small Lemon Or Lime, Zest And Juice
- Himalayan Pink Salt, To Taste
- 1 cup Grated Cheese Of Choice, (I Used Mature Cheddar)
Preparation
In a large frying pan or oven-safe skillet, heat coconut oil and fry onion for about 5 minutes until starting to brown, add the garlic and bell peppers and fry for another 5 minutes. Now add cayenne pepper, cumin, turmeric, ginger, basil and mixed herbs and fry for 1 minute.
Push everything to the side of the pan and fry the rice for 4 minutes until going golden. Add tomato paste and cook for 1 minute. Add diced tomato and water, bring to a boil, then turn heat down to a gentle simmer for 20 minutes.
Stir in the chicken and simmer for a further 20–25 minutes or until the rice and chicken are cooked through and the sauce is thick.
Preheat oven to 220°C (425°F).
Take off heat, stir in black beans, lemon zest, lemon juice and salt. If using an oven-safe skillet, top with cheese and bake for 10 minutes or until cheese is melted and bubbling. If using a normal frying pan, transfer everything to a baking dish, top with cheese and bake as above.
Serve as desired with additional lemon or lime and enjoy!
