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