Mexican fried rice with avocado and tomato salsa

Serves: 4

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Total Time: 35

Prep Time: 20

Cook Time: 15

• 2 tablespoon(s) oil
• 500g/1lb 2oz skinned chicken breast, sliced
• 1  red onion, sliced
• 1  red and 1 yellow pepper, sliced
• 1 tablespoon(s) fajita seasoning
• 300g/11oz cooked rice
• 1  x 410g can kidney beans, drained
• 1 tablespoon(s) chilli sauce (optional)
• 1  avocado, peeled, stoned and chopped
• 1?2 250g punnet cherry tomatoes, halved
• juice of 1?2 lemon
• 1 handful coriander leaves

Method

1. In a wok, heat 1tbsp oil and stir-fry chicken for 3-4 mins till lightly golden. Remove from pan and put to one side.
2. Add rest of oil to pan and fry onion and peppers for 4 mins. Add fajita seasoning and cook for another 1 min. Add rice to pan with kidney beans and chilli sauce, if using. Heat for 2 mins, stirring, then return chicken to pan and cook for another 2 mins.
3. In a bowl, add avocado, tomatoes and lemon juice and toss together. When ready to serve, stir coriander into rice and serve with avocado and salsa mixture.

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