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Preparation time:
15 minutes
Cooking time:
40 minutes
Serves:
4
Calories:
400
(per serving)
Fat:
10
g (per serving)
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Ingredients
3 spring onions, finely chopped
125g/4oz button mushrooms, chopped
175g/6oz long grain rice
600ml/1pint chicken stock
450g/1Ib cooked chicken, shredded
1 red pepper, seeded and sliced
75g/3oz green beans, chopped
200g can sweetcorn
salt and pepper
Heat the oil in a non-stick pan, add the onions and mushrooms and cook for 3 minutes until softened. Add the rice and fry for a further minute. Stir in the stock, cover and bring to the boil. Lower the heat and simmer for 15 minutes, stirring occasionally. Stir in the chicken, red pepper, green beans and sweetcorn. Cover again and simmer for a further 10 to 15 minutes until the stock is absorbed and the beans are tender, stirring occasionally. Season to taste.
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