Spanish-Inspired Chicken and Rice

1Start by seasoning the chicken breast (200 g) with a mixture of paprika, cumin, garlic powder, onion powder, and a pinch of cayenne pepper.

2Heat a pan over medium heat and add the seasoned chicken breast (200 g). Cook until browned on both sides and cooked through, then set aside.

3In the same pan, add chopped courgette and green beans. Sauté until slightly tender, then remove from the pan and set aside.

4Add the basmati rice (250 g) to the pan and toast it for a few minutes until fragrant.

5Pour in the tin of chopped tomatoes (1) and stir well to combine with the rice.

6Return the cooked chicken, courgette, and green beans to the pan. Mix everything together and let it simmer for about 15-20 minutes, or until the rice is cooked through and the flavors have melded together.

7Season with salt and pepper to taste, and adjust the spices if needed before serving.

8Serve the Spanish-inspired chicken and rice hot, garnished with fresh herbs if desired.