Lime Chicken with Kidney Beans & White Rice

Chicken thigh fillet skinless, 5 serving
White Rice, long grain, cooked, 2 cup
Lime Juice, 1 lime yields
Beans, red kidney, 1 cup
Cajun Seasoning, 1 tsp
Paprika, 1 tsp
Salt, 1 dash
Pepper, black, 1 dash
Tabasco Sauce, 2 tsp
Cheddar Cheese, Coles, Light Tasty (Aus), 25 gram(s)

I made this recipe up, so if my instructions seem a bit vague, it is just because I am trying to remember what I did!

Roughly chop your chicken thigh fillets (I used 5) and put them in a medium sized bowl.
Squeeze 1/4 of a lime over them and put in Paprika, Tabasco, Cajun and Salt and Pepper.
Mix all together then let sit for about 5 minutes.
Meanwhile, cook your rice - I used the method of boiling then turning off the heat and covering with the lid.
Heat a fry pan up and put your marinated chicken in. I didn't use any oil - the juices of the chicken and the sauce should be enough.
Once just cooked add the kidney beans and cook until the chicken browns.
Turn off the heat and sprinkle with your cheese.
Stir through the cheese until the mixture looks sticky.
Serve on top of cooked rice - squeeze a 1/4 lime over if desired.


Serving Size: Makes 4-5 servings of 1.5 cups

Number of Servings: 4

Recipe submitted by SparkPeople user CEH3820.