Spicy chicken fried rice

• mixed basmati and wild rice300g g
• 1 chicken stock↗

  cube

• skinless chicken breasts↗4

  thinly sliced

• ground cumin↗3 tsp tsp
• good pinch chilli flakes
• handful coriander

  roughly chopped

• sunflower oil↗1 tbsp tbsp
• 2 red peppers↗

  deseeded and thinly sliced

• can kidney bean↗400g g

  rinsed and drained

• bunch spring onions↗

  thinly sliced

Step-by-step instructions

1. 1

   Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.

2. 2

   Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.