Jerk Kidney Bean and Chicken Rice Bowl

Ingredients

• 600 g skinless chicken thigh fillets
• 400 g tinned red kidney beans
• 300 g long grain rice
• 3 tbsp jerk seasoning
• 400 ml coconut milk
• 4 spring onions
• 2 clove garlic
• 2 tbsp vegetable oil

Method

1. 1

   Coat the chicken thighs in jerk seasoning. Heat oil in a large frying pan and cook the chicken for 6–7 minutes per side until cooked through. Rest and slice.

2. 2

   In a saucepan, combine the rice, coconut milk, drained kidney beans, crushed garlic and 300ml water. Season with salt.

3. 3

   Bring to the boil, then reduce to a very low simmer, cover tightly and cook for 15 minutes until the rice has absorbed the liquid.

4. 4

   Remove from the heat and let steam, covered, for 5 minutes.

5. 5

   Fluff the rice with a fork and serve topped with sliced jerk chicken and sliced spring onions.