Spiced chicken rice
Calorie controlled cooking spray
150 g, frozen, chopped
Chicken breast, skinless, raw
1 tablespoons, level
Sainsbury's Microwaveable White Long Grain Rice, Frozen
3 sachet(s), cooked as per pack, (3 x 200g)
Peas, fresh or frozen
Chicken stock cube(s)
- Mist a large nonstick frying pan with cooking spray and cook the onions from frozen over a medium heat for 6-8 minutes until softened. Add the chicken and cook, stirring often, for a further 5 minutes until golden.
- Stir in the Garam Masala and turmeric and cook for 1 minutes, then add the frozen rice and peas. Pour over the hot stock, stir to combine, then bring the mixture to a boil. Break up any clumps of rice with a wooden spoon.
- Reduce the heat to low, then cover and simmer for 10 minutes. Remove from the heat and set aside for 5 minutes until the chicken and rice is cooked through and the liquid has been absorbed.
- Season to taste and serve the spiced rice garnished with the coriander.