Mexican-style Chicken & Pepper Stir Fry

Ingredients

• 2 Large Chicken Breasts, cubed
• 2 tbsp Chipotle Paste
• 1 Red Pepper, cut into chunks
• 1 Yellow Pepper, cut into chunks
• 1 Red Onion, cut into chunks
• 1 x 400g tin chopped tomatoes
• 2 tbsp water
• 2 x Pouches Uncle Ben’s Basmati Ready To Eat Rice
• Small Handful Fresh Coriander, chopped

Instructions

1. 1

   Combine the chicken and the chipotle paste in a small bowl and set aside to marinate while you prepare the peppers and red onion.

2. 2

   Heat a wok or a very large frying pan over a medium high heat and add the veggies. Stir fry until they’ve started to soften and caramelise around the edges.

3. 3

   Add the chicken and stir fry until it has almost cooked through, adding the water to the pan when it seems a little fry.

4. 4

   Add the tinned tomatoes, and reduce to a simmer for 5 minutes, until the chicken is completely cooked through.

5. 5

   While the chicken is simmering, heat up the rice.

6. 6

   Serve the stir fry over rice with a generous amount of fresh coriander sprinkled on top!