Jerk-seasoned chicken pilaf

Make this jerk-seasoned chicken pilaf for an easy midweek meal. It takes 30 minutes from prep to plate, so makes a speedy as well as healthy supper

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
• 400 g can kidney beans , drained and rinsed
• 1 lime , zested and juiced, plus wedges to serve
• 3 spring onions , finely sliced
• 0.5 small bunch of coriander , finely chopped

Steps

1. 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. 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.