Source : 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 Coatadd The Stock T...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : August 7, 2026
Step:
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
Add the stock, tomatoes, onion, garlic and water then bring to the boil
Place the chicken on top
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
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
Garnish with some chopped parsley if desired
Ingredients
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)
chopped parsley to serve
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