Eatwell Everyday: Week Menu b

Spicy chicken and butter-bean stew with brown rice and grated cheese

For the stew:

2 medium chicken breasts

1 tin (400 g) of butter beans in water

1 tin (400 g) of chopped tomatoes

100 ml water

1 onion

1 pepper

1 clove of garlic, crushed or chopped

1 tsp. of chilli powder (more or less depending on preference)

2 tsp. of paprika

1 tbsp. of vegetable oil

140 g of brown rice

For garnish:

2 spring onions.

60 g cheddar cheese, grated (optional)

Bring a large pan of water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.
Meanwhile, dice the chicken breasts.
Using a clean chopping board, slice the onion, spring onions and pepper. Set aside the spring onions for serving.
Drain the butter beans.
Fry the sliced onions and crushed garlic with the diced chicken, paprika and chilli powder.
Once the chicken is almost cooked through, add the chopped tomatoes, butter beans and water and simmer for about 15 minutes.
Sprinkle over the chopped spring onions and grated cheese and serve with the rice.