Put the Rice in a medium Saucepan with the Oil, Butter and chopped Onions. Heat slowly, stirring, to brown the Rice.
Meanwhile slice and cube the Chicken into bite-sized pieces.
When the Rice mix is brown, add the Chicken and cook until the outside of the Chicken is cooked.(the inside will cook through later).
Slice and dice Mushrooms into small pieces. Add to pot, along with the hot water and Stock cubes. Mix well and simmer.
Keep simmering and stirring until the rice has absorbed most of the liquid. Add Sweetcorn or other vegetables of choice.
Serve hot, with a slice of Bread or on its own. Can be cooled and frozen up to 3 months. Enjoy!
