Ingredients

The following ingredients have 4 Servings
  • 200 g rice ((white, brown or wild))
  • 4 spring onions (sliced)
  • 1 red pepper
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 200 g leftover cooked turkey or chicken (roughly chopped or shredded)
  • 1 teaspoon mild chilli powder
  • Salt and pepper (to taste)
  • Juice of 1 lime
  • 400 g tin kidney beans (drained)
  • 150 g cherry tomatoes (chopped into quarters)
  • 1 avocado (diced)
  • Sliced fresh red chilli and extra spring onions for garnish ((optional))

Instruction

  • First, cook your rice according to the packet instructions or your personal preferences.
  • While the rice is cooking slice your spring onions, dice your red pepper and finely chop or crush the garlic.
  • Drizzle the olive oil into a large frying pan or wok and stir-fry the spring onions, peppers and garlic for about two minutes over a medium heat. Add the turkey pieces and fry for another 3 minutes until the turkey is piping hot all the way through.
  • Add the chilli powder, salt and pepper, plus the juice of 1 lime and stir together. Tip in the kidney beans and cook for another 3 minutes until the kidney beans are warmed through. Add in the chopped tomatoes and avocado and mix everything together. Allow the tomatoes and avocados to cook for a further 2 minutes.
  • Add the cooked rice, stir everything together and serve scattered with sliced fresh chilli and spring onions, if you want.