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Item price
£2.30Price per unit
£2.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Rinse the rice thoroughly, then leave to soak in a bowl of cold water. Heat the oil in a large ovenproof frying pan or a 1.5-litre flame-proof casserole dish and fry the onion with a pinch of salt for 3-4 minutes over a medium-high heat until starting to soften. Add the garlic and red pepper, then fry for another 3-4 minutes until starting to take on some colour.
Add the chickpeas and fry for another minute. Drain the rice and add to the pan, stirring to coat in the cooking juices. Add the lemon juice and season lightly. Dissolve the stock pot in 500ml just-boiled water and pour over the top.
Bake for 35 minutes until golden and crispy on top. Let stand for 10 minutes. Meanwhile, combine the feta, dill, a drizzle of oil and some freshly ground black pepper. Spoon the feta mixture over the rice and serve with the lemon wedges
Leftovers
Knorr Spicy Stock Pots With flavours of tomato and paprika, plus a chilli kick, Knorr Spicy Stock Pots are ideal for curries and chilli con carne or to give extra zing to pasta sauces.
Typical values per serving when made using specific products in recipe
Energy | 1,898kJ/ 452kcals |
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Fat | 15g |
Saturated Fat | 6g |
Carbohydrates | 61g |
Sugars | 6.7g |
Fibre | 6g |
Protein | 15g |
Salt | 0.7g |
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