Jerk chicken with rice and beans

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  45g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Kidney beans

  Red, mature seeds, canned

  10g

• White rice

  Long-grain, regular, raw, enriched

  60g

Directions

1. Coat the chicken strips in jerk seasoning and stir well. Leave in the fridge for an hour to marinate. (If serving this to a baby, leave some chicken unseasoned, cook it separately, and add it to some of the cooked rice mixture at the end.
2. In a large saucepan, heat the oil and fry the onion and green pepper for 2 to 3 minutes
3. Add the chicken and cook for 2 to 3 minutes.
4. Add the kidney beans, rice and water to the mixture and bring to the boil.
5. Simmer for about 20 minutes with the lid on the pan until the rice has absorbed the water and the chicken and vegetables are cooked.