This chicken, pepper, mushroom and rice medley is full of flavour and nutrition. The juiciness of the peppers brings this dish together.

Equipment: Hart 250 mm J7 Pot
Prep time: 20 mins
Cooking time: 45 mins
Serves: 4 people

Ingredients

5 cups water (1¼ l)
2 cups Basmati rice (370 g)
Salt, to taste
1 tsp turmeric (5 ml)
3 tbsp sunflower oil (45 ml)
1 large onion, peeled and diced
2 cloves garlic, peeled and crushed
1 of each green, yellow and red peppers,
all sliced julienne
4 chicken fillets, thinly sliced
1 punnet mushrooms, sliced (250 g)
1 tsp dry basil (5 ml)
Few sprigs of fresh thyme
3 tbsp soya sauce (45 ml)
Freshly ground black pepper
1 tsp white pepper (5 ml)
Salt, to taste
Chilli or hot sauce, to taste (optional)

Method

1. In a large pot, bring water to boil, add rice, salt and turmeric; cook for 15 minutes or until rice has cooked through.
2. Drain and set aside.
3. In a large frying pan, heat oil, sauté onions, garlic and peppers for 5 minutes.
4. Add chicken and mushrooms; fry for 15 minutes or until cooked.
5. Season with basil, thyme, soya sauce, black and white pepper, and salt.
6. Stir in cooked rice, toss to mix, heat through for 5 minutes.
7. Add chilli or hot sauce, if desired, and cook for 5 minutes before serving.