Honey mustard chicken with rice

Been making this recipe for many years, my kids (now grown up) went through a phase where they only liked sausages hence the replacement, the recipe goes equally well with both but if using the sausages try to get good quality ones without filler. This photo is a temporary alternative using broccoli and missing the capsicum.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Half fill a pot with water, cover with a lid, place it on the stove, and bring to boil.

Step 2

Peel and slice carrots, trim green beans, and cut in half, place both into a bowl.

Step 3

De-seed red capsicum and slice into strips, set aside in a separate bowl.

Step 4

Add rice to boiling water and cook for 9 minutes or according to packet instructions.

Step 5

Cook the sausages in a fry pan on medium heat, turning frequently till just cooked through (approximately 5 minutes).

Step 6

Remove the sausages from the pan, cut diagonally into bite-sized pieces (3cm), then return them to the pan.

Step 7

To the pan, add the honey mustard recipe mix, the cream, the carrots, and the beans. Turn the heat to low and simmer for ten minutes.

Step 8

Add the capsicum and mix through, allow to heat through, then remove the pan from the heat (the capsicum should but hot but stay crunchy).

Step 9

Drain the rice

Step 10

Place a scoop of rice into each serving bowl and top with a scoop of the honey mustard chicken. Add some chopped coriander if you like.