Fast Mexican Chicken

Method

1. Heat oil in a large non-stick frying pan over a high heat. Add chicken and green pepper and cook, stirring frequently for 5 minutes.
2. Add salsa and kidney beans. Simmer 5 minutes, stirring occasionally until chicken is cooked through.
3. To cook the rice, simply massage the pouches to separate the grains and place in the microwave for the required time as indicated on the tray.
4. Serve chicken with rice, cilantro and sour cream.