Photo of Spiced chicken rice by WW

Spiced chicken rice

Points® value
Total Time
30 min
5 min
25 min
Frozen rice? Absolutely! The portioned bags help take the guesswork out of cooking, and because they cook more quickly than fresh, they’re a great solution for a speedy side too.


Calorie controlled cooking spray

4 spray(s)


150 g, frozen, chopped

Chicken breast, skinless, raw

400 g

Garam Masala

1 tablespoon(s), level


1 teaspoon(s)

Sainsbury's Microwaveable White Long Grain Rice, Frozen

3 bag(s), cooked as per pack, (3 x 200g)

Peas, fresh or frozen

200 g

Chicken stock cube(s)

1 cube(s)

Coriander, fresh

2 tablespoon(s)


  1. 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.
  2. 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.
  3. 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.
  4. Season to taste and serve the spiced rice garnished with the coriander.


Serve with 0% fat Greek-style natural yogurt