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40mins

2	red capsicum, cut into quarters
2 tsp	olive oil
2 sticks	celery, finely chopped
1 tsp	chilli powder
1/4 tsp	paprika
1 tsp	cumin, ground
400g	tinned tomatoes
400g	chicken breast fillet or tenderloins
2 cups	basmati rice, cooked
100g	cheddar cheese, reduced fat
80g	brazil nuts, toasted and crushed
150g	salad leaves, for dressing

Method

Step 1
Grill the capsicum until skin is blackened and easily removed. Cover and rest - then cut in to strips.
Step 2
Heat a deep heavy based frying pan and add the oil, add celery and all the spices and cook for 3 mins, or until soft.
Step 3
Stir in tomatoes and the beans, 100 -150ml water. Add the chicken pieces, cover and cook for 25 min simmering until chicken is cooked through. Use 2 forks to shred the chicken and mix through the sauce. Season with salt and pepper.
Step 4
Place rice in a bowl and top with the chicken mixture. Top with capsicum strips and nuts, enjoy with some green salad leaves.