Spicy Chicken Rice (adapted from a recipe by Angela Drake, I think)

450 gms diced chicken

1 tbsp oil

1 crushed garlic clove

1 finely chopped onion

350 gms basmati rice

Some green cardamoms; 1 tsp each of cumin, coriander, and chilli powder

850ml hot chicken stock

100 gms green beans, cut in half

4 tomatoes, quartered.

Heat the oil in a large, deep frying pan and cook the chicken until brown.. Set aside

Into the pan add the garlic and onion to fry for 3-4 mins until soft.

Stir in the rice, cardamoms, and spices and cook for 1 min.

Then stir in the hot stock and chicken.

Season well with salt and freshly ground black pepper.

Simmer the rice mixture gently for 15-20 mins. until nearly all the stock has been absorbed and the rice is almost tender, stirring occasionally.

Add the beans and tomatoes, then cook for a further 5-10 mins. until the beans are tender.

Can be served with extra chilli powder sprinkled over if you prefer.