Grilled chicken with rice and bean pilaf
2 clove(s), crushed
3 whole, (pods), bruised
2 cup(s), (500ml), salt-reduced
Canned red kidney beans, rinsed, drained
1 can(s), (400g can)
1 tsp, (seeds)
1 medium, thinly sliced
skinless chicken breast
480 g, fat trimmed, halved lengthways, (buy 4x130g)
½ cup(s), coarsely chopped
- 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.
- 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.
- 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.