Method

1. Heat oil in a large non-stick frying pan over a high heat. Add chicken and capsicum and cook, stirring frequently for 5 minutes.
2. Add sauce and kidney beans. Simmer 5 minutes, stirring occasionally until chicken is cooked through.
3. Meanwhile, squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 2 1/2 minutes (850W).
4. Serve chicken with rice, coriander leaves and sour cream.