One pan chicken and rice
- Serves 6
- Prep time: 5 mins | Cooking time: 35 mins
Prepared in one pan, this chicken and rice is a wholesome, easy, no-fuss meal that everyone from our manuhiri to tamariki enjoys. Tossed with mushroom, spinach and oregano it’s an uncomplicated all-in-one.
Ingredients
500g chicken breast, diced
2 tsp dried oregano
2 cloves garlic, minced
200g mushrooms, sliced
1 cup Pams basmati rice
1 ¾ cups chicken stock
2 cups Pams baby spinach
Method
Bring a drizzle of oil to medium-high heat in a large pan. Add the chicken, oregano, garlic, salt and pepper. Toss to combine and cook for a few minutes on each side or until golden brown.
Stir through the mushrooms and cook for a further 3-4 minutes.
Add the rice and chicken stock, stir to combine and then bring to a boil.
Once boiling, reduce to a simmer, cover and cook for 15-20 minutes or until the rice is tender and the liquid has absorbed.
Remove from the heat, stir through the spinach, then cover and set aside for 5 minutes before serving.
Top Tip:
Shaved parmesan makes a fantastic finishing touch to this rice dish!