Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4
Ingredients
Spray of canola or olive oil
1 onion, finely chopped
1½ cups arborio rice
400 g chicken breast fillet, cut into strips
2 pieces of corn with corn sliced from cob
1 small red capsicum, chopped
1 cup frozen peas
750 mL (3 cups) chicken stock
½ cup tomato paste
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Freshly ground black pepper, to taste
Directions
Spray a large pan with oil and heat. Add the onion, rice, chicken, corn, capsicum and peas. Cook, stirring, over medium heat for 2 minutes. Add the stock and paste and stir until well combined. Bring to the boil, reduce the heat to low and simmer, covered, for 20-25 minutes. Stir frequently until the rice is tender and the liquid is almost all absorbed. Remove from heat and stand, covered, for 5 minutes. Stir in the herbs and season to taste before serving.
Nutritional Information
Energy kJ (Cal) : 2735 (653)
Carbohydrate (g) : 84
Protein (g) : 39
Fat (g) : 18
Calcium, Iron, Zinc :