• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop tomato. Trim and halve green beans, then set aside. • In a baking dish, combine basmati rice, tomato, chargrilled capsicums, vegetable stock pot, garlic paste and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Cover with foil, then bake for 10 minutes (it will finish baking in step 3!). Little cooks: Take the lead and help combine the ingredients in the baking dish. Be careful, the water is hot!

• While the rice is baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2-3 minutes, add garlic & herb seasoning, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Remove baking dish from the oven. Stir through green beans. • Return to oven to finish baking, until liquid is absorbed and beans are tender, a further 10-15 minutes. • Meanwhile, roughly chop roasted almonds. • When the rice is done, stir through the butter.

• Divide rice bake between bowls. Top with garlic chicken. • Drizzle with creamy pesto dressing. Sprinkle with almonds to serve. Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the almonds on top!