Pan fried chicken bacon and kidney beans with rice recipe
Pan fried Chicken Bacon and Kidney Beans with Rice recipe
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Ingredients
| 400 g | rice |
| 100 g | smoked bacon, diced |
| 4 | bay leaves |
| oil | |
| 1 | onion, chopped |
| 1 | green bell pepper, diced |
| 2 stalk(s) | celery, diced |
| salt and pepper | |
| 1 tsp | cayenne pepper |
| 6 clove(s) | garlic, chopped |
| 1 bunch(es) | thyme, chopped |
| 200 g | chicken breast fillet, diced |
| 1 can(s) | kidney beans, drained |
| Tabasco sauce | |
| 6 | spring onions, chopped |
| 1 bunch(es) | parsley, chopped |
| lemon juice |
Instructions
Cook the rice in salted water until tender.
Fry the bacon in a large saucepan until golden and crispy. Add the bay leaves and a dash of oil, the onion, bell pepper and celery. Season with salt, pepper and cayenne pepper. Stir-fry for 10 minutes.
Add the garlic and the thyme, the chicken and the beans and stir-fry for 5 minutes. Stir in the cooked rice. Season to taste with Tabasco, lemon juice, salt and pepper. Stir in the spring onions and the parsley.
Serve immediately.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Pan fried chicken bacon and kidney beans with rice recipe
Recipe type: xarchivex
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