Cajun Chicken, Corn & Capsicum with Black Bean Rice

SERVES 4 PREPARATION 15 MINUTES COOKING 20 MINUTES

2 tablespoons vegetable oil 500g chicken breasts, cut into

1cm strips 1 red onion, thinly sliced 1 red capsicum, seeded, thinly

sliced 2 sticks celery, diagonally sliced 1 corn cob, kernels removed 1 tablespoon Cajun seasoning ¼ bunch coriander, stems

chopped, leaves reserved ¼ cup chicken stock 1 tablespoon lime juice, plus

extra wedges to serve 50g feta, crumbled BLACK BEAN RICE 1½ cups white long-grain rice 2 cups chicken stock 400g can black beans, drained, rinsed

1. In a wok or large frying pan, heat half the oil on high. Season chicken and stir-fry in 2 batches for 1-2 minutes each or until browned. Remove from wok.

2. BLACK BEAN RICE. Rinse rice through a fine sieve until water runs clear. Place in a medium saucepan with stock, bringing to the boil on high. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed. Add black beans and replace lid. Set aside for 10 minutes. 3. In the same wok, heat remaining oil on high. Stir-fry onion, capsicum and celery for 2-3 minutes or until onion is tender. Add corn, Cajun seasoning and coriander stalks. Stir-fry for 1 minute or until corn turns bright yellow. 4. Return chicken to wok with stock, bringing to a simmer. Cook for 1-2 minutes, stirring, to heat through. Toss lime juice through. 5. Serve on black bean rice, sprinkled with feta and coriander leaves.