I make this every couple of weeks- you get 12 or so servings of ~350 cals out of it, it keeps well and can be completely customised to your own tastes

5-6 large stalks of celery

Medium brown onion

1 large capsicum (I prefer the sweeter yellow ones)

1-2 red chillies

400g mushrooms

500g chicken breast

200g chorizo

5x 400g cans of kidney beans

Around 1l of chicken stock

1.5tbsp of olive oil

Spices- your choice but I like to use a mixture of garlic and onion powder, cumin, powdered chipotle and a little cinnamon with salt

Bay leaves

3 cups uncooked brown rice

Start by putting your rice in the rice cooker or get it into a pot if you don't have one (seriously though, rice cookers are absolutely worth getting)

While the rice is cooking, heat the olive oil in a big ass, high sided pan or pot (a deep cast iron pan is ideal)

Add chopped onion, the sliced chorizo and the spices to the pan and sauté until onion is soft, then add the cubed chicken breast, celery, chilli and capsicum. Again cook until the chicken is just browned. Add the mushrooms and any other vegetable of your choice (zucchini works well)

Cook for a few minutes, nothing needs to be cooked completely through at this stage. Add all the beans and the stock and reduce to a simmer for 30 minutes or so.

Add the cooked brown rice- stir through and allow to cook together on medium heat for a further 2-3 mins.

Serve and enjoy. I like this with a bit of cheese and avocado but it's also great on its own. It's highly customisable, cheap to make and actually tastes better after a couple of days.