Chicken Stew with Beans and Rice

Ingredients

• Chicken Breast150 g
• Beans1/2 cup (100 g)
• Rice1/2 cup (100 g)
• Garlic1/2 clove (2 g)
• Turmeric1/2 teaspoon (1 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   For the rice, in a pot add double the volume of water to rice together with the turmeric and garlic. Add salt and pepper to taste.

3. 3

   Step 3

   Once boiling, lower the heat. Cook for 17 - 20 minutes or until the liquid is completely absorbed, and the rice is done.

4. 4

   Step 4

   Chop the tomato and onion together and cut the chicken into bite-sized pieces.

5. 5

   Step 5

   Separately, heat the oil in a pot over high heat. Once heated, add the onion and tomato and season with salt and pepper.

6. 6

   Step 6

   Stir-fry for 3 minutes over medium heat. Then add the chicken, stir, cover and cook for 6-8 more minutes.

7. 7

   Step 7

   Next, add the beans and mix well.

8. 8

   Step 8

   Season to taste with salt and pepper and stir occasionally. If necessary, add a little liquid to prevent it from drying out.

9. 9

   Step 9

   On a plate serve the chicken stew with beans and rice. You can add some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Beans and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.