• Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Halve, peel and chop the onion into small pieces.
• Drain and rinse the kidney beans in a sieve.
• Peel and grate the garlic (or use a garlic press).
• Strip the leafy part of the kale from the stem. Discard the stems.

• Place a large pot over medium-high heat with a drizzle of oil.
• Chop the chicken into 2cm chunks.
• Fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Add the onion, bell pepper and the Cajun spice and fry until softened, stirring occasionally, 4-5 mins.
• Season with salt and pepper. 

• Then add the kidney beans, tomato paste, stock, paprika and 100ml water (per 2P).
• Cover and simmer for 8-10 mins. Add a splash of water if required to loosen the sauce further.
• Add a knob of butter and season to taste with salt, pepper and sugar. 

• Meanwhile, place a pan over medium-high heat with a drizzle of oil and a knob of butter. 
• Add the kale and garlic and fry for 4-5 mins. Add a splash of water, cover and cook for another 2-3 mins, until the kale has softened.
• Season to taste with salt and pepper. Remove from the pan and keep covered. 

• Wipe and return the pan to a medium-high heat.
• Once hot, add the rice and a good splash of water.
• Cover and allow to warm through completely, 3-5  mins.

TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

• Serve your rice, ranch, sriracha, garlic kale and Louisiana-style Beans in separate dishes.
• Allow everyone to assemble their own plates at the table.