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  2. Dinner Tonight

Spanish Chicken Rice

This one-pot rice dinner is jam-packed with flavour - and SO easy! You'll be making it every week, trust us! - by Kim Meredith
  • 21 Feb 2019
Spanish Chicken Rice
Prep: 10 Minutes - Cook: 20 Minutes - Easy - Serves 4
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This one-pot rice dinner recipe is jam-packed with flavour - and it's SO easy! And if you're looking for an exciting chicken dinner recipe, go no further. Amp-packed with the flavours of Spain, it will be a new go-to dinner

Ingredients

2 tablespoons olive oil

100g packet sliced chorizo

600g chicken tenderloins, trimmed, halved lengthways

½ cup basil pesto dip (See Tip)

310g jar roasted pepper strips, drained, coarsely chopped

450g packet microwave long-grain white rice

2 cups chicken stock

1 cup frozen peas

Lemon wedges, to serve

Method

  1. Heat half the oil in a large, non-stick frying pan over medium to high heat. Add chorizo. Cook, stirring for about 1 to 2 minutes, or until crisp. Remove. Drain on absorbent kitchen paper. 

  2. Heat remaining oil in same, hot pan. Add chicken in two batches. Cook, for about 3 minutes on each side, or until browned. Remove. 

  3. Add pesto and peppers to pan. Cook, stirring, for 1 minute. Return chorizo to pan with crumbled rice and stock. Stir to combine. Top with chicken, pressing it into the rice. 

  4. Bring to boil. Gently boil, uncovered, for 5 minutes. Top with peas. Gently boil for a further 2 minutes, or until chicken is cooked through and most of the liquid has evaporated. Remove. 

  5. Serve with lemon wedges.

     

    TIP! Chorizo can be replaced with shortcut bacon rashers.  We used Coles Basil Pesto Dip, available in a 150g tub from the refrigerator cabinet of the supermarket.

  • Dinner Tonight
  • chicken breast recipe
  • rice recipe
  • 30 minute chicken recipe
  • Chicken
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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