Friday, 22 January 2010

Chicken and bean casserole

This is from my old recipe book that I wrote everything down in. It looks like it's from the Weight Watchers days as I've measured the rice in WW 'Points' portions.

Serves 2 hungry, 3 normal :)

2 chicken breasts
trimmed bacon
2-3 leeks, halved and sliced
1 red onion
1 yellow pepper
plenty of garlic, crushed
1 can of borlotti beans, drained
generous shake of dried thyme
lemon juice to taste
black pepper - be generous
160g rice (large portions) 120g rice (small portions)
475ml chicken stock (large portions) or 350ml chicken stock (small portions)

Start by crisping the bacon up in the pan (chopped), and then the leeks, let them soften down.

Add the chicken and seal well.

Add the onions, garlic and pepper and cook down with the lid on for about fifteen minutes.

Finally add the beans, lemon juice, black pepper, rice and stock - turn the heat down, put the lid on and let it simmer, stirring occasionally, until the rice has sucked all the stock up.

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