180g brown onion, chopped
450g enchilada sauce or salsa
2 bell-peppers (any colour), chopped
1.2kg chicken breast, diced
400g tin pinto beans, rinsed and drained
300g brown basmati rice, rinsed and drained
700ml recently boiled water
1 tsp ground black pepper
1 tsp sea salt
2 tsps Frank’s hot sauce or Tabasco

PPlace all of the ingredients into a slow cooker dish.

Stir well, ensuring that the chicken and rice are completely covered by the sauce.

Cover and cook on high for 3-4 hours or low for 6-8 hours.

Add more water during cooking time if required.

Store any leftovers in an airtight container and refrigerate for up to 3 days, or freeze on same day.

Serving suggestions: Serve with soured cream, avocado, cheese and jalapeños.