INGREDIENTS
2 green peppers, deseeded
1 large onion
3 sticks celery
500g Tilda Brown Basmati Rice
3 tbsp sunflower oil
2 tbsp Cajun spice
1 tbsp caster sugar
1 tbsp tomato puree
900ml hot chicken stock
800g canned chopped tomatoes
2 bay leaves
800g chicken breasts, cut into 2cm cubes
20g fresh coriander, roughly chopped

METHOD
1. Preheat the oven to GM 6, 375°F, 190°C fan.
2. Place the peppers, onion and celery in a food processor and whiz until finely chopped.
3. In a large roasting tin, add the brown basmati rice, finely chopped vegetables, oil, Cajun spice, and sugar and mix thoroughly.
4. Stir the tomato puree into the stock and stir into the rice with the canned tomatoes, bay leaves and chicken.
5. Cover the roasting tin with a lid or tightly with foil and bake in the pre heated oven for 1 hour 15 minutes until the liquid has been absorbed.
6. Remove the bay leaves and stir through the chopped coriander before serving.

Serves 10 adults, 10 teenagers or 20 primary school children