Jerk chicken with rice and beans

Serves 4

INGREDIENTS

• 1 large skinless chicken breast (about 200g), cut into strips
• 1 heaped tablespoon jerk seasoning
• 1 tablespoon vegetable oil
• 1 small onion, peeled and diced
• 1 green pepper, de-seeded and sliced
• 1 large can (410g) red kidney beans, drained and rinsed (drained weight 240g) 
• 200g white rice
• 400ml water

METHOD

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.