Baked Chicken And Rice

• 1 (13.5 oz) can chicken and sweet corn soup
• 5.25 oz jasmine rice
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 3 None chicken thighs, halved
• 3.5 oz green beans
• 2 oz sugar snap peas
• 2 tbsp fresh cilantro, chopped, to serve

1. Preheat oven to 350u0b0F. Grease a baking dish. Combine soup, rice, 1/2 tsp paprika, 1/2 tsp ground coriander and 1/4 cup water then transfer to prepared dish. Season. Top with chicken then sprinkle with remaining spices. Bake for 40 mins, or until chicken is cooked and rice is tender. Cover with foil and let cool for 5 mins. Slice chicken.
2. Meanwhile, cook green beans in boiling salted water for 2 mins. Add snap peas and cook for 1 min, or until just tender. Drain.
3. Divide vegetables and rice between serving plates. Top with sliced chicken and sprinkle with cilantro. Serve.

chicken, jasmine rice, sweet paprika, ground coriander, chicken, green beans, sugar snap peas, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23815 (may not work)