Oven-baked Thai-spiced chicken rice

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• pack mini chicken fillet↗400g g
• Thai green curry paste↗4 tbsp tbsp

  or use less for a milder taste

• basmati and wild rice250g g

  mix, rinsed

• red peppers↗2

  deseeded and cut into wedges

• limefinely grated zest

  finely grated zest

• reduced-fat coconut milk↗400g g
• corianderhandful

  leaves, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

2. 2

   Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.