Name: Italian rice with chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips; 1 red onion cut into 8 wedges; 2 orange peppers halved, deseeded and sliced thickly; 1 garlic clove crushed; 100g long grain rice; 400g can chopped tomatoes; 300ml chicken stock; 4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

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Italian rice with chicken

Italian rice with chicken

Lesley Waters

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.160 ratingsRate

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This one-pan dish is simple, but really looks the business when you're trying to impress

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 skinless boneless chicken breast fillets

or 4 boneless thighs, cut into strips
1 red onion

cut into 8 wedges
2 orange peppers

halved, deseeded and sliced thickly
1 garlic clove

crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4 tbsp ready-made pesto

(you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

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Nutrition: per serving

kcal620
fat22g
saturates5g
carbs62g
sugars0g
fibre6g
protein49g
salt1.5g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
step 2

Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Recipe from Good Food magazine, October 2005

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A star rating of 4.3 out of 5.160 ratings

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