One Pot Chicken and Rice

One Pot Chicken and Rice

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 12, 2016.
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A filling chicken pot pie to keep warm you up!

Ingredients

ONE POT CHICKEN AND RICE

  • 550g chicken breasts
  • 1 brown onion, finely diced
  • 1 teaspoon chicken spice mix
  • 1 cup basmati rice
  • 1 can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1/2 cup water
  • 3/4 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1 head broccoli, cut into medium florets, stems diced 1cm
  • 1/2 bag frozen peas, defrosted

TO SERVE

  • 125g Edam cheese
  • 3 tablespoons basil leaves
  • 2 pinches chilli flakes (optional, adults)

Steps

  1. oven to 220°C.
  2. Pat chicken dry, dice 4cm and season with salt and pepper. Heat a drizzle of oil in a large oven-proof pot (with a lid) on high heat. Cook chicken and onion, stirring often, for about 3 minutes or until onion is soft and chicken is starting to brown (chicken does not need to be cooked through).
  3. Reduce heat to medium. Add chicken spice mix and rice and cook, stirring often, for 1 minute to coat rice in spices.
  4. Add tomatoes (including juice from can), tomato paste, chicken stock, water, salt and sugar. Stir well and bring to a simmer. Once simmering, fold through broccoli and peas.
  5. Cover pot with lid and bake for 25–30 minutes, or until rice is cooked. Remove from oven and fluff up rice with a fork. Season to taste with salt and pepper.
  6. While one pot chicken and rice are cooking, grate cheese and roughly chop basil leaves. Set both aside.
  7. Divide one pot chicken and rice between plates and top with a sprinkle of grated cheese, basil and a pinch of chilli flakes (if using).

Nutritional Information

Energy 1962 kj
469 kcal
Protein 44.0g
Carbohydrate 43.0g
Fat 11.7g