Herbert Adams
Chicken & Chorizo Pie with

Cajun Rice


serves

2

Prep Time

20 min

Cook Time

15 min


1pkt Herbert Adams Chicken & Chorizo Pies

2 tablespoons oil

1 small onion, chopped

2 sticks celery, chopped

1/4 yellow capsicum, chopped

¾ cup long grain rice

1 teaspoon smoked paprika

1 red birds eye chilli, finely chopped

1 ¼ cups chicken stock

125g can red kidney beans, drained

Juice of ½ a lime

2 tablespoons chopped coriander

salt and freshly ground black pepper, to taste

 

12 trussed cherry tomatoes

olive oil spray

Products used in this recipe:

  1. Preheat the oven to 180°C (350° F). Remove the pies from the pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30minutes.
  2. Heat the oil in a medium saucepan and saute the onion, celery and capsicum for 5 minutes, until well softened. Add the rice, paprika and chilli and cook, stirring for a further minute. Stir in the stock, bring to the boil then cover and simmer for 10-12 minutes or until the water has evaporated and the rice is just tender. Stir through the kidney beans, juice and coriander. Season to taste.
  3. Meanwhile place the tomatoes onto a lined tray and spray with oil, sprinkle with a little salt and bake in a moderate oven 180°C for 10 minutes until just starting to shrivel. Spoon the rice onto serving plates with the pies and top with the tomatoes. Serve immediately.

Tip:

If yellow capsicum is unavailable, substitute green or red capsicum.

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