Creamy Peri Chicken Rice Bowls

• 300g chicken breast
• 150g rice
• 1 red pepper
• 100g sweetcorn
• 2 tbsp light cream cheese
• 1 tbsp peri sauce
• Salt and pepper

1. 1

   Rinse the rice under cold water until clear. Add to a saucepan with 300ml cold water and a pinch of salt. Bring to a boil, then reduce to the lowest heat, cover, and cook 12 min. Remove from heat — keep the lid on and steam a further 5 min.

2. 2

   Slice the chicken breast into 2cm strips. Season with salt and pepper.

3. 3

   Slice the red pepper into thin strips. Heat oil in a wide pan over medium-high. Cook the pepper 2 min until it starts to soften, then add the chicken and cook 6–7 min, turning occasionally, until golden and cooked through.

4. 4

   Reduce the heat to low. Add the peri sauce and cream cheese, stirring until melted and glossy. Add a splash of water if the sauce is too thick.

5. 5

   Add the sweetcorn to the pan and stir through. Taste and adjust seasoning.

6. 6

   Fluff the rice with a fork and divide between bowls. Spoon over the creamy peri chicken and serve.