a) Boil a full kettle.

b) Halve, peel and thinly slice the red onion.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the onion and cook until starting to soften, 2-3 mins.

a) Meanwhile, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) For the last 2 mins, add the peas to the pan.

d) 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.

a) While the rice cooks, add the chicken to the pan with the onion and season with salt and pepper.

b) Fry until the chicken is golden brown and cooked through and the onion is golden and soft, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Once the chicken is cooked, stir in the garlic and ground coriander. Cook for 1 min.

c) Add the sun-dried tomato paste, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

d) Stir together and bring to the boil, then simmer until thickened, 1-2 mins.

a) Add the cooked rice and peas to chicken pan.

b) Add a knob of butter (if you have any) and stir to combine.

c) Taste and season with salt and pepper if needed.

a) When ready, share your dirty rice between your bowls.

b) Top with a dollop of soured cream to finish.

Enjoy!