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Photo of Grilled chicken with rice and bean pilaf by WW

Grilled chicken with rice and bean pilaf

Total Time
55 min
20 min
25 min
Quick and easy, this meal guarantees a burst of flavour with every mouthful


Olive oil

1 tbs


2 clove(s), crushed


3 whole, (pods), bruised

Cinnamon quill

½ whole

Basmati rice

¾ cup(s)

Chicken stock

2 cup(s), (500ml), salt-reduced

Canned red kidney beans, rinsed, drained

1 can(s), (400g can)

Ground cumin

1 tsp, (seeds)

Brown onion

1 medium, thinly sliced

Skinless chicken breast

480 g, fat trimmed, halved lengthways, (buy 4x130g)

Fresh coriander

½ cup(s), coarsely chopped


  1. Heat half the oil in a medium saucepan over medium-high heat. Add garlic, cardamom, cinnamon and rice and cook, stirring, for 1–2 minutes or until fragrant. Add stock and beans and bring to the boil. Reduce heat to low. Simmer, covered, for 10–12 minutes or until rice is just tender. Remove pan from heat and stand, covered, for 10 minutes. Remove and discard cardamom and cinnamon.
  2. Meanwhile, heat remaining oil in large frying pan over medium-high heat. Add cumin and onion and cook, stirring occasionally, for 10 minutes or until onion is golden. Remove from pan.
  3. Reheat same frying pan over medium-high heat. Add chicken and cook for 5–7 minutes or until browned. Stir onion and coriander into rice. Serve grilled chicken with rice and bean pilaf.


SERVING SUGGESTION: Sautéed cabbage and leek.