MEXICAN CHICKEN AND RICE SOUP

Serves 4

12 vine-ripened tomatoes

3 red peppers

2 red onions

2 chillies

½ a bulb of garlic, in its skin

2 tbsp olive oil

1 ltr (1¾pts) chicken stock

8 chicken thighs, diced

1-2tsp chipotle paste, to taste (from supermarkets)

450g (1lb) cooked rice

400g (14oz) tin black beans, drained and rinsed

To serve

Sour cream, grated mature Cheddar and fresh coriander Preheat the oven to 220°C/fan 200°C/gas 6. Lay the tomatoes, peppers, onions, chillies and garlic onto a large roasting tray, drizzle with oil and season with salt and pepper. Roast until soft and lightly charred, about 30 minutes. Cool for 10 minutes then peel the skins off the tomatoes, squeeze the garlic from their skins and peel and de-seed the peppers and chillies. Purée the vegetables with a stick blender or in a food processor. Tip into a pan and heat with 750ml (1¼pts) of the stock, bring to the boil, add the chicken and chipotle paste and simmer for 15-20 minutes. Taste and top up with extra stock to the consistency you like. Add the rice and beans and simmer for another 4-5 minutes until piping hot. Ladle into bowls and top with grated cheese, a dollop of sour cream and coriander.