White Chilli Chicken with Rice

                                                  
Ingredients: 

- 1 tbsp vegetable oil 
- 1 onion, diced
- 2 garlic cloves, crushed 
- 1 green pepper, deseeded and diced
- 1 small jalapeno pepper, deseeded and diced
- 2 tsp chilli powder 
- 2 tsp dried oregano 
- 1 tsp ground cumin 
- 400g canned cannellini beans, rinsed
- 700ml gluten free vegetable stock
- 450g cooked chicken breast, shredded
- juice of 1 lime 
- 2 tbsp fresh coriander, finely chopped 
- 1 cup basmati rice, boiled

Method: 

Heat the oil in a large saucepan over a medium-high heat. Add the onion, garlic, pepper, and jalapeno and cook for about 5 minutes, stirring occasionally, until soft. Add the chilli powder, oregano, cumin and salt and cook while stirring for about 30 seconds. Add the cannellini beans and stock and bring to the boil. Reduce to a medium-low heat and simmer gently, uncovered, for about 20 minutes. 

Ladle about half the mixture into a blender and process until smooth. Return the puree` mixture to the pan and add the shredded chicken. Simmer for about 10 minutes or until heated through. Just before serving, stir in the lime and coriander. 

Serve immediately with a side of rice.