Name: Jerk-seasoned chicken pilaf
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil -; 1 onion , finely sliced -; 4 boneless, skinless chicken thighs, cut into thick strips -; 1-2 tbsp jerk seasoning -; 1 green chilli , deseeded and sliced (optional) -; 2 large garlic cloves , crushed -; 2 x 250g pouches microwave basmati rice , cooked -; 400g can kidney beans , drained and rinsed -; 1 lime , zested and juiced, plus wedges to serve -; 3 spring onions , finely sliced -; ½ small bunch of coriander , finely chopped -

Ingredients for - Jerk-seasoned chicken pilaf

1. 1 tbsp rapeseed oil

2. 1 onion , finely sliced

3. 4 boneless, skinless chicken thighs, cut into thick strips

4. 1-2 tbsp jerk seasoning

5. 1 green chilli , deseeded and sliced (optional)

6. 2 large garlic cloves , crushed

7. 2 x 250g pouches microwave basmati rice , cooked

8. 400g can kidney beans , drained and rinsed

9. 1 lime , zested and juiced, plus wedges to serve

10. 3 spring onions , finely sliced

11. ½ small bunch of coriander , finely chopped

How to cook deliciously - Jerk-seasoned chicken pilaf

1 . Stage

Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for 1 min.

2 . Stage

Stir in the rice, beans and lime zest and juice. Cook until heated through. Scatter over the spring onions, coriander and serve with the extra lime wedges.