Spanish Chicken Rice with Green Beans & Smoked Paprika Aioli

Steps

1. Before you start. Bring a full kettle to the boil.
2. Prep carrot & cook rice. Prep carrot. Heat oil in a large pot with a lid on medium high heat. Add carrot and first measure of Spanish spices and cook for 1 minute, until fragrant. Add rice and stir to coat. Add boiling water measure, canned tomatoes and salt. Bring to a boil, then reduce to low heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with remaining Spanish spices and season with salt. Keep some chicken plain for fussy foodies.
4. Cook chicken. Heat oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered. Reserve pan.
5. Prep & cook beans. Prep beans. Return pan to heat with oil and cook beans and almonds for 3-4 minutes, until bright green and tender. Season with salt.
6. To finish. Once rice has finished cooking, fluff up with a fork and stir through spinach to wilt. Season with salt.
7. Serve. Rice, chicken and beans with smoked paprika aioli on the side.