2 tbsp olive oil
2 chicken breasts, chopped
1 onion, chopped
2-4 garlic cloves, crushed or 2 tsp garlic puree
1.5 tbsp Cajun seasoning
2 tsp ground cumin
1 tsp smoked paprika
250g long grain rice, such as basmati
450g can plum tomatoes
500ml chicken stock
1 red pepper, thinly sliced
Heat 1 tbsp olive oil in a large frying pan with a lid and sauté the chicken breasts for 8-10 minutes until golden.
Remove and set aside. Tip in the onion and cook for 4-6 minutes until soft.
Add the garlic, Cajun seasoning, ground cumin and smoked paprika and cook for 5 minutes more.
Stir the chicken back in with the rice, add the tomatoes and the chicken stock. Mix in the pepper. Cover and simmer for 20-25 minutes until the rice is tender.