Easy savoury rice
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Recipe and image source: Taste
Easy savoury rice
This is a super easy, one-pot dinner made with basmati rice and chicken breast fillets. For a vegetarian option, replace the chicken with halved mushroom and use vegetable stock
• 1 tbsp olive oil
• 2 (about 500g) chicken breast fillets, cut into 2.5cm pieces
• 1 red capsicum, deseeded, finely chopped
• 1 brown onion, finely chopped
• 4 garlic cloves, crushed
• 200g (1 cup) basmati rice
• 2 tsp sweet paprika
• 625ml (2 1/2 cups) chicken stock
• 1 tbsp soy sauce
• 230g (1 1/2 cups) frozen pea, corn and carrot vegetable mix, thawed
• 3 green shallots, thinly sliced
• Select all ingredients
• Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the chicken, stirring occasionally, for 5 minutes or until golden and cooked through. Transfer to a bowl. Cover to keep warm.
• Step 2
Add the capsicum, onion and garlic to the pan. Cook, stirring, for 4 minutes or until softened. Add the rice and paprika. Cook, stirring, for 1 minute or until aromatic. Add stock and soy sauce and bring to the boil. Reduce heat to medium-low and simmer, covered, for 12-15 minutes or until stock is absorbed and rice is tender.
3
Stir in the chicken and pea, corn and carrot mix. Cover and set aside for 5 minutes or until chicken and vegetables have warmed through. Stir in half the shallot. Scatter over remaining remaining shallot to serve.
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