Ingredients: 2 tbsp olive oil shallot or 1 small onion, chopped 1/2 small red pepper, de-seeded and chopped 1 tbsp chopped parsley 225 g chicken breast, chopped 425 ml passata 1 chicken stock cube dissolved in 100ml/4fl oz boiling water 1 tbsp garlic puree 1 tsp caster sugar salt and pepper 200 g long grain white rice Directions:1. Cook the rice according to the packet instructions. 2. While the rice is cooking, heat the oil in a large saucepan and saute the shallot, red pepper and parsley for about 5 minutes. 3. Add the chopped chicken and saute stirring occasionally until it turns opaque. Add the passata, the chicken stock, garlic puree and sugar and season with salt and pepper. Cook uncovered for 15 minutes. 4. Drain the rice when cooked and mix with the tomato sauce. |