Home Dish Vickys One-Pot Chicken & Rice, GF DF EF SF NF
Vickys One-Pot Chicken & Rice, GF DF EF SF NF favourite

Vickys One-Pot Chicken & Rice, GF DF EF SF NF

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys One-Pot Chicken & Rice, GF DF EF SF NF

A quick but tasty one-pot meal. You could add in peas or sweetcorn in the last few minutes of cooking to up the vegetable content and make the dish look prettier

Ingredient

Food ration :

4 servings

Cooking time :

25 minutes
185 g

uncooked long grain rice (1 cup)

2 tsp

oil

320 ml

chicken stock (1 & 1/3 cups)

250 g

chopped tomatoes (1 & 1/4 cup)

1

small onion, chopped

2 cloves

garlic, finely chopped

to taste

salt

2

skinless, boneless chicken breasts (around 450g), each halved

50 g

Violife free-from cheese, grated (1/2 cup)

Cooking instructions

* Step 1

Heat the oil in a frying pan over medium heat. (Make sure you have a lid that fits the pan for later.) Add the dry rice and stir to coat
Image step 1

* Step 2

Add the stock, tomatoes, onion, garlic and water then bring to the boil
Image step 2

* Step 3

Place the chicken on top
Image step 3

* Step 4

Put the lid on and simmer for 20 - 25 minutes or until the rice is tender. Turn the chicken once halfway through cooking. If you'd like to add a handful of frozen peas or sweetcorn, do so in the last few minutes of cooking
Image step 4

* Step 5

Remove the pan from the heat, season with salt to taste, sprinkle the cheese over then re-cover and let stand until the cheese is melted
Image step 5

* Step 6

Garnish with some chopped parsley if desired
Image step 6

Note: if there is a photo you can click to enlarge it

Tag

uncooked long grain rice (1 cup) oil chicken stock (1 & 1/3 cups) chopped tomatoes (1 & 1/4 cup) small onion chopped garlic, finely chopped Salt skinless, boneless chicken breasts (around 450g), each halved Violife free-from cheese, grated (1/2 cup)

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