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Directions Preparation:15min › Cook:45min › Extra time:5min Other › Ready in:1hour5min
Finely chop the celery, onion, green capsicum and chilli.
Heat a large deep frying pan and add the olive oil. Add the green capsicum and celery first to "sweat" then add the onion and brown lightly.
Add the minced garlic and cook for about a minute, making sure the garlic does not burn and add the rice.
Fry the rice lightly for a minute, add in the chicken stock and milk and simmer for 25 minutes.
Add the beans and cook for a further 20 minutes or until the rice is cooked. If the liquid absorbs before the rice is cooked, more water can be added and left to cook for longer.
You can choose to have this dish a little runny or leave it to cook a little longer and reduce more.
Goes well with Cajun/Creole style chicken.
Make it healthier
Vegans could quite easily modify this dish, simply add a few drops of coconut essence to some low fat soy or rice milk.
Massel's Chicken Stock cubes are completely vegan, as it contains no animal products or byproducts like Cassein or Casseinate.
It is also cholesterol free.