Books & Spoons Recipe for Chicken & veggies with Rice & Beans

This is a fabulous, quick, and tasty meal for a family of four. I love the slow burn of the chili peppers, the balance between all the flavors is nice. It's a convenient dish to make cause it takes just a one large saucepan, and about 30 minutes. And the leftovers are easy to heat up, or eat cold, as the case might have been over here.. It's easy to make this into a vegetarian version, just leaving the chicken out, but I that case I would be using vegetable stock instead water, to bring a bit more flavor into the dish. I hope you enjoy
~ Cheers!

400 g / 14 oz raw chicken, cut into small pieces
salt, pepper, oil
1 red onion, cut into thin slices
1/2 leek, cut into small slices
1 chili pepper, cut into tiny slices
1/3 of Chinese garlic (2 cloves of garlic) crushed
3 dl / 1 full cup of rice
5 dl / 2 cups of water
1 can of kidney beans, drained and rinsed
1 can of crushed tomatoes
Cayenne pepper
1 cup of cherry tomatoes, cut into 4
1 cup of sugar pea pods, cut into 4 pieces

Fry the pieces of the chicken in a large saucepan in oil, remember salt and pepper.
Add the cut leeks, onion, and garlic. Fry for a couple of minutes.
Add water and rice, cook until the water is absorbed. Add the kidney beans, and crushed tomatoes, and let it small cook for about 5 minutes.
Add the cut cherry tomatoes and sugar pea pods, let them steam under the heat of the lid for a couple of minutes.
Add Cayenne pepper and salt by taste
You can serve with slices of lime and fresh, cut parsley if you so desire.