Allergy free Mexican fried rice with chicken recipe

Ingredients

• 500g chicken breast, diced
• 1 Massel vegetable ultracube mixed with 3 cups boiling water
• 2 cups long grain rice 
• 4 tbsps olive oil
• 2 cobs of fresh corn, kernels removed
• 1 red or green capsicum, diced
• 1 red onion, diced
• 1 red chilli, chopped
• 2 tsps ground coriander
• 1 tsp cayenne pepper 
• 400g red kidney beans, drained and rinsed
• 2 fresh tomatoes, diced
• 1 cup green peas or sliced beans
• 1-3 tbsps lime juice, to taste
• Salt and pepper, to taste

Method

• Rinse the rice under running water.
• Cook the rice with the vegetable stock for 12-15 minutes.
• Once the rice is ready, heat a frying pan or wok and add a further 2 tbsps of olive oil.
• Add the chicken and cook until beginning to brown.
• Add the capsicum, corn, onion, chilli, coriander and cayenne pepper and sauté until fragrant and the vegetables are starting to soften.
• Add the cooked rice, kidney beans, fresh tomato and peas or beans.
• Toss everything together and cook for two minutes.
• Turn off the heat and pour over the lime juice and toss to combine.
• Serve with salt and pepper to taste.