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Chicken, chorizo & broad bean rice
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1 tbsp olive oil
½ x 500g pack Cooks’ Ingredients Soffritto Mix
500g essential Waitrose Frozen British Chicken Mini Fillets, defrosted and diced
120g Waitrose Diced Chorizo
150g essential Waitrose Frozen Baby Broad Beans
2 x 180g sachets essential Waitrose Frozen White Rice
400ml Cooks’ Ingredients Vegetable Stock, hot
2 tbsp Cooks’ Ingredients Frozen Basil
1 lemon, cut into wedges
1. Heat the oil in a wide-based deep frying pan or large saucepan, about 3 litres in capacity. Cook the soffritto for 4-5 minutes on a medium-high heat, stirring until softened. Add the chicken and chorizo and cook for a further 7-8 minutes, stirring until browned.
2. Add the broad beans, rice and hot stock to cover. Bring to the boil and simmer rapidly, uncovered, for 8-10 minutes until most of the liquid has evaporated. Ensure the chicken is completely cooked through with no pink meat.
3. Stir in the basil and serve with lemon wedges.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in July 2018.