Jerk-seasoned chicken pilaf

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  finely sliced

• boneless, skinless chicken↗4

  thighs, cut into thick strips

• jerk seasoning1-2 tbsp tbsp
• green chilli↗1

  deseeded and sliced (optional)

• large garlic cloves↗2

  crushed

• basmati rice↗2 x 250g pouches microwave g

  cooked

• kidney beans↗400g can g

  drained and rinsed

• lime↗1

  zested and juiced, plus wedges to serve

• spring onions↗3

  finely sliced

• coriander½ small bunch of

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for 1 min.

2. 2

   Stir in the rice, beans and lime zest and juice. Cook until heated through. Scatter over the spring onions, coriander and serve with the extra lime wedges.