Name: Quick chicken paprika rice
Cook time: 23 min
Total time: 23 min
Yield: 4
Ingredients: 450 g packet family-sized microwave long-grain rice; 500 g chicken breast fillets, cut into 2 cm slices; 2 tbsps olive oil; 1 red onion, chopped; 3 tsp smoked paprika; 410 g can canned chopped tomatoes with basil and garlic; 1 cup chicken stock; 1 cup frozen peas; 1 lemon cut into wedges

This chicken paprika rice is great for a quick dinner meal. Paprika adds an extra kick for your tastebuds.

Ingredients

450 g packet family-sized microwave long-grain rice

500 g chicken breast fillets, cut into 2 cm slices

2 tbsps olive oil

1 red onion, chopped

3 tsp smoked paprika

410 g can canned chopped tomatoes with basil and garlic

1 cup chicken stock

1 cup frozen peas

1 lemon cut into wedges

Method

1.Heat rice according to packet directions for 1 minute.

2.Meanwhile, season chicken with salt and pepper.

3.Heat half the oil in a large, deep, non- stick frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 4 minutes, or until lightly browned and just cooked. Remove.

4.Heat remaining oil in same pan over a medium heat. Add onion. Cook, stirring occasionally, for about 3 minutes, or until soft. Add paprika. Cook, stirring, for 1 minute.

5.Add rice to pan with tomatoes and stock. Season. Bring to boil. Simmer, stirring occasionally, for about 4 minutes, or until liquid is absorbed.

6.Return chicken to pan with peas. Stir until combined. Cook for a further 2 minutes, or until chicken is cooked through.

7.Serve with lemon wedges.

Hannah Oakshott