1 tsp extra virgin olive oil
1 brown onion, finely chopped
85 g (⅓ cup) Doongara rice
400 g canned no-salt-added chopped tomatoes
185 ml (¾ cup) salt-reduced chicken stock or gluten-free stock
250 g skinless chicken breast fillet, trimmed of fat, cut in half lengthways through middle
olive oil cooking spray
freshly ground black pepper
1 zucchini coarsely grated
75 g (½ cup) frozen peas
6 Kalamata olives, pitted, cut into thin wedges
50 g (2 cups) fresh baby spinach leaves
lemon wedges, to serve (optional)
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until onion starts to soften. Increase heat to high and add rice. Cook, stirring, for 1 minute. Add tomatoes and stock. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, for 10 minutes.
- Meanwhile, heat a chargrill pan on medium-high. Spray chicken on both sides with cooking spray and sprinkle with pepper. Add chicken and cook for 2 minutes each side, or until cooked through. Set aside.
- Add zucchini and peas to the rice mixture and stir to combine. Cover and cook for a further 3 minutes or until rice is almost absorbed. Stir in olives and spinach. Toss until warmed through and spinach just wilts. Shred chicken and combine with rice mixture. Serve with lemon wedges, if using.