Heat the oil in a cast-iron casserole dish over a medium-high heat. Add the onion and sauté for around 8 minutes until tender. Add the garlic and chicken and cook for around 5 minutes, stirring constantly, until browned on both sides.
Add the bay leaf, chilli powder, cumin, coriander, cayenne pepper, tomatoes, chicken soup, water and tomato purée, stirring to ensure it is well mixed. Bring the mixture to the boil. Reduce the heat, cover and simmer, stirring from time to time, for 35–40 minutes.
Add the beans and cook, uncovered, for a further 15–20 minutes, stirring 2 or 3 times.
Meanwhile cook SunRice Long Grain Rice as per pack instructions.
To serve, divide the rice between plates. Ladle the chilli over the rice and garnish with a dollop of sour cream. Serve with a side salad if desired.
Add the bay leaf, chilli powder, cumin, coriander, cayenne pepper, tomatoes, chicken soup, water and tomato purée, stirring to ensure it is well mixed. Bring the mixture to the boil. Reduce the heat, cover and simmer, stirring from time to time, for 35–40 minutes.
Add the beans and cook, uncovered, for a further 15–20 minutes, stirring 2 or 3 times.
Meanwhile cook SunRice Long Grain Rice as per pack instructions.
To serve, divide the rice between plates. Ladle the chilli over the rice and garnish with a dollop of sour cream. Serve with a side salad if desired.