One Pan Chicken, Rice & Beans

Serves: 6
Preparation Time: 15
Cooking Time: 45


  • 5 tbsp rice bran oil
  • 1 medium brown onion, grated2 cloves garlic, crushed
  • 4 Tegel Chicken thighs fillets (boned, skinless), diced
  • 1½ cups long-grain rice
  • 400g can black beans, drained (can use borlotti or kidney beans)
  • 3 tbsp coriander, finely chopped
  • 2 cups Campbell’s Real Stock - Chicken or Vegetable
  • Salt to taste
  • 2 tbsp cream cheese
  • Extra coriander for garnishing


  1. In a large heavy pan, heat 2 tbsp of oil and sauté the grated onions until starting to colour. Add the chicken and garlic and cook until golden. Add remaining oil (3 tbsp) and the rice and stir until the rice is well coated in the oil.

  2. Add the beans, coriander and stock and bring to a boil. Turn heat to low, cover pan, and cook for 20-25 minutes, or until all the stock is absorbed and the rice is cooked through. Remove from heat, season to taste with salt.

  3. Put in a serving bowl and dot the top with cream cheese, sprinkle with coriander and serve.


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