Caribbean Chicken & Kidney Bean Coconut Curry

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, until slightly browned, 1-2 minutes.
• Add trimmed green beans and capsicum and cook, until tender, 4-5 minutes. Add mild Caribbean jerk seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, then stir in drained kidney beans, coconut milk, vegetable stock pot and the water. Simmer until thickened 2-3 minutes.
• Remove from heat, then stir in baby spinach leaves, until wilted. Season to taste.

TIP: Chicken is cooked through when it is no longer pink inside!

• Meanwhile, microwave rice until steaming, 2-3 minutes.
• Stir in the butter and a squeeze of lime juice, until coated. Season to taste.