Ingredients:
1 cup rice, cooked according to packet directions
2 tablespoons olive oil
1/2 red peppers, finely chopped
1/2 green peppers, finely chopped
6 button mushrooms, quartered
1 cup frozen corn
1 (400 g) cans chopped tomatoes
1/4 cup water
2 tablespoons tomato paste
1 teaspoon sugar
2 cups cooked chicken, chopped into bite-sized pieces
1 teaspoon cumin
1 -2 teaspoon chili powder
salt and pepper, to taste
2 cups grated cheddar cheese
2 -3 spring onions, chopped
Directions:
Cook the rice according to the directions on the packet.
In a large, deep frying pan, saute the peppers for a couple minutes.
Add the mushrooms and saute a couple more.
Add in the corn, tomatoes, water, tomato paste and sugar.
Stir to mix and let simmer for about 10 minutes or until a thicker sauce develops.
Add the chicken and spices.
Let cook another couple minutes until the chicken is warmed through.
Serve over rice, topping with grated cheddar cheese and the spring onions, if desired.
Servings: 2-3
Time preparation: 5 min.
Time total: 30 min.