INGREDIENTS
- Ben's Original™ Golden Vegetable Microwave Rice 250g
- 1tbsp Sunflower Oil
- 4 Chicken Thighs
- 1 White Onion, chopped
- 1 Red Pepper, chopped
- 1 Garlic Clove, chopped
- 1tsp Paprika
- 1tsp Ground Cumin
- 1tsp Dried Oregano
- 1tbsp Tomato Puree
- 1 Chicken Stock Cube
- 100g Frozen Peas
- Small handful of Parsley, chopped
PRODUCTS USED
INSTRUCTION
-
1 Mix the dried herbs together with salt and pepper and set aside. Place the chicken thighs in a bowl with the sunflower oil and half of the spice mixture. Mix until well covered.
-
2 Heat a lidded casserole pan over a medium to high heat. Cook the chicken thighs on each side until browned then transfer to a plate. Add the onion and pepper to the pan, reducing the heat to low.
-
3 When the onions begin to go translucent add the garlic, remaining dried spices and tomato puree to the pan. Cook for 3 more minutes then add the stock cube with 300ml water.
-
4 Return the chicken thighs to the pan and cover. Bring to the boil then reduce to simmer for 20 minutes until the liquid has reduced and the chicken is cooked through.
-
5 Add the peas, Ben's Original™ rice and parsley to the pan and mix through to combine. Cook for 5 more minutes to heat the peas and rice through and allow them to absorb the flavours.
NUTRITION
Amount Per Serving
- Carbohydrates (g) 48.7
- Cholesterol(mg) 150
- Dietary Fiber (g) 8.1
- Energy (kJ) 2506
- Protein (g) 35.7
- Sugars (g) 7.8
- Total Fat (g) 27.2
- Saturated Fat (g) 6.4
- Salt(g) 1.74
- Sodium (mg) 697
- Trans Fat(g) 0.3
MORE RECIPES LIKE THIS
Stuffed Peppers
30 mins
11 items
Chicken and Pepper Skewers
25 mins
8 items
Herby Chicken with Pesto
40 mins
12 items