Two-pot tomato Rice

Directions

1. Skin and bone the chicken then cut the meat into 3cm pieces.

2. Heat the oil in a large pan over medium heat.

3. Add the onion and chilli and fry gently for about 6 minutes, stirring occasionally, or until the onion is soft and translucent.

4. Add the beef pieces and cook for about 8 minutes, stirring occasionally, or until nicely browned all over.

5. At this point add the bayleaf, tomatoes, 1 tsp salt, black pepper and 125ml of the water.

6. Bring to a simmer, cover the pan and cook gently for 45 minutes.

7. Now add the chicken pieces and stir to combine.

8. Re-cover the pan and simmer for 60 minutes more, stirring occasionally and adding more water, as needed.

9. In the meantime, add the rice to a large pan.

10. Pour in the remaining 625ml water and add the remaining 1 tsp salt.

11. Bring the liquid to a boil over high heat then reduce to a simmer, cover the pan and cook for 15 minutes, or until the rice is tender and all the liquid has been absorbed.

12. Take the pot of rice off the heat then stir the cooked rice into the beef and chicken mix.

13. Stir thoroughly to combine then take the pan off the heat.

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