Roasted Butternut Squash and Chicken Breast Cajun Spicy Rice

In the meantime, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

While the rice cooks, peel and grate the garlic (or use a garlic press).

Zest and halve the lime. 

In a small bowl, combine the soured cream and lime zest.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, stir in the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Cook until fragrant, 1-2 mins.

Lower to medium heat, then add the water for the sauce (see pantry for amount) and veg stock paste. Simmer until thickened, 2-3 mins.

Add the peas, cooked rice, honey and butter (see pantry for amount) to the frying pan. Stir to combine. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once roasted, stir the sweet potato through the spicy rice. Squeeze in the juice from half the lime. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too dry.