Ingredients
- 1 onion
- 1 leek
- 1 garlic clove
- 1 tbsp vegetable oil
- finely grated zest and juice of 1/2 lemon
- 100g basmati rice (UK)*
- 1 litre chicken stock (UK)*
- 2 cooked chicken breasts
- 100g fresh spinach
- 175g frozen peas
- 4 tbsp chopped fresh flat-leaf parsley
- salt and pepper
- Parmesan cheese (to garnish)
Method
- Finely chop the onion and leek and crush the garlic. Heat the oil in a large saucepan over a medium heat. Add the onion and leek and sauté for 4-5 minutes, until starting to soften. Zest and juice the lemon half. Add the garlic and lemon zest and cook for a further 1-2 minutes.
- Add the rice and stock and bring to the boil. Cover and simmer for 8 minutes. Roughly chop the chicken, add to the pan with the spinach and peas and season to taste with salt and pepper. Cook for a further 4 minutes or until the rice is cooked through.
- Stir in the lemon juice and parsley and transfer to wormed bowls. Shave the Parmesan over and serve immediately.
