Ingredients:
1 tbsp olive oil
500g chicken thigh fillets, cut into 2cm pieces
1 brown onion, finely chopped
1 red capsicum, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1 tbsp Cajun seasoning
1 cup long-grain rice
400g can diced tomatoes
2 cups chicken stock
1 cup frozen peas
1/4 cup chopped fresh parsley
Lemon wedges, to serve
Instructions:
Heat the olive oil in a large, deep frying pan or casserole pot over medium-high heat. Add the chicken and cook, stirring, for 5 minutes or until browned.
Add the onion, capsicum, and celery. Cook, stirring, for 5 minutes or until softened. Add the garlic and Cajun seasoning. Cook for 1 minute or until fragrant.
Stir in the rice, tomatoes, and chicken stock. Bring to the boil, then reduce heat to low. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Stir in the frozen peas and cook for 2 minutes or until heated through.
Sprinkle with chopped parsley and serve with lemon wedges. Enjoy!
