So here’s another recipe from my ‘private’ collection! If I told you where I got this recipe from, you would probably laugh and close down the page before reading it, so I won’t (not until later anyway!). This is a dish that I find very comforting – a relatively healthy, quick, weeknight meal for my husband and I – often with leftovers which are good for lunch the next day. And no, I wouldn’t serve it to guests – but that’s just me!
This is the basic recipe I follow - although when I made it last night I also added celery in with the onion and green beans with the capsicum and a big handful of spinach for the last minute or so too.
It’s the addition of the salsa that I was worried about when I first made it – but now I love it!
150-200g chicken breast or thigh, chopped
1 onion, finely chopped
1-2 cloves of garlic, finely chopped
1/2 jar of hot tomato salsa
3 ripe tomatoes, chopped
1/2 green capsicum, chopped
1/2 red capsicum, chopped
large pinch of dried thyme
250g red kidney beans, rinsed and drained
200g basmati rice (or any white rice is fine)
2 cups water
tabasco sauce to taste
Heat a medium pan over medium heat. Cook chicken pieces in a small amount of olive oil until cooked through and golden. Remove from pan and set aside.
Add a little more oil to the pan and cook onion and garlic - cook for a few minutes or until onion is translucent. Stir in salsa, tomato, capsicum, thyme, kidney beans and rice - cook, stirring for 30 seconds.
Add water to pan and stir. Cover pan and simmer gently for 10 mins - adding more water if necessary. Stir in cooked chicken pieces and tabasco sauce and simmer for another 5 mins or until rice is cooked
Serve topped with chopped parsley if you like.
Serves 3 people
Recipe adapted from: Weight Watchers Single Servings Cookbook (Did you laugh? So I’m not always the foodie I pretend to be (!), but I think it is the best cookbook published by WW in Australia – lots of family friendly food and the servings are easily multiplied for more than one serving).