1 green pepper, seeds removed, one half left whole, one half chopped
salt and freshly ground black pepper
2 tbsp olive oil
200g/7oz long grain rice
400ml/14fl oz vegetable stock
½ tsp ground turmeric
1/3 onion, finely chopped
2 garlic cloves, crushed
85g/3oz chicken breast, chopped
pinch chilli powder
½ tsp Cajun spice mix
200ml/7fl oz passata
55g/2oz cooked king prawns
2-3 fresh chives, to serve
Preheat the oven to 200C/400F/Gas 6.
Place the green pepper half in a roasting tin, season with salt and freshly ground black pepper and drizzle with a tablespoon of the olive oil. Roast in the oven for 8-10 minutes, or until tender.
Place the rice, stock and turmeric into a pan and bring to the boil. Cover with a lid and simmer for about 10-12 minutes, or until the rice is tender. Remove from the heat and leave to stand, covered, for a few minutes before fluffing up the grains with a fork.
Heat the remaining olive oil in a pan and fry the onion and garlic for 2-3 minutes, or until softened, then add the chopped green pepper, chicken breast, chilli powder and Cajun spice mix. Fry for 2-3 minutes, or until the chicken is seared all over, then stir in the passata and simmer for a further 5-6 minutes, or until the chicken is cooked through. Stir in the prawns during the final 2-3 minutes of cooking, until pink and cooked through.
To serve, stir the chicken and prawn mixture into the cooked rice and spoon into the roasted pepper half. Garnish with the fresh chives.
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