400g canned black beans (approx 235g drained weight)
300g basmati rice
210 grams diced chicken thigh
2-3 tbsp jerk spice mix
40g mango chutney
Peel and grate the garlic (or use a garlic press).
Trim the spring onions then slice thinly.
Zest the lime and cut into wedges.
Roughly chop the coriander (stalks and all).
Drain and rinse the sweetcorn and black beans.
Cook the rice according to pack instructions (usually entails cooking the rice in boiling salted water for 10 to 12 minutes). Drain and set aside afterwards.
While the rice is cooking, heat a drizzle of oil in a large frying pan over high heat.
Once hot, add the chicken and cook until golden brown, 5 to 6 minutes, stirring every 1 to 2 minutes.
Add the jerk spice (add less if you don’t like spice) and garlic to the chicken and cook, stirring, for 1 minute.
Add the mango chutney and 50ml of water with plenty of salt and pepper.
Stir through the beans, sweetcorn, half the lime zest and half the spring onion.
Mix well and simmer until the sauce is thick and sticky, 2 to 3 minutes. Check that the chicken is cooked i.e. it is no longer pink in the middle.
Stir the rice and half the coriander through the chicken mixture. Taste and add more salt and pepper if you like.
Divide the rice between your plates and top with the remaining spring onion, coriander and lime wedges.
If you like the moreish taste of the Caribbean, try this Caribbean chicken with rice and black beans recipe for a tasty midweek dinner that can be ready in just 30 minutes.
You can give the basmati rice a mild coconut flavour by adding coconut milk to the boiling salted water used to cook the rice. Bring back to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10 to 15 minutes, scraping the bottom regularly with a wooden spoon to stop it sticking.