Spanish chicken rice

Step 1
Dust the chicken lightly in flour, shake off excess and set aside.

Step 2
In a large, deep frypan, heat oil over a medium-high heat. Add the chicken and cook until golden. Transfer to a plate.

Step 3
Add the rice to the pan, stir to coat well and then stir occasionally until browned.

Step 4
Add the onion, capsicum and garlic and stir until soft.

Step 5
Add the paprika, stir until fragrant, then add the tomatoes, oregano and stock.

Step 6
Cover, reduce heat to low and cook for 15 minutes. Stir and add a little more stock or water if required.

Step 7
Cover and cook for a further 15 minutes, checking every now and then to make sure it’s not burning.

Step 8
Place the chicken on top of the rice, cover again and cook for a further 15 minutes.

Step 9
Add the beans, cover again and cook until the rice is just cooked through (6-8 minutes).

Step 10
Add the baby spinach, stand for 5 minutes, season to taste and scatter with extra oregano.

Food safety tip: If you are packing for lunch, chicken needs to be kept cold so pack an ice brick.