One Pan - Cajun Chicken & Rice
Herbs (Oregano, Thyme),
Acid (Citric Acid),
AntiCaking Agent (Silicon Dioxide) Colour (Paprika Extract)
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||1.4g||2.2g||11%|
|of which sugars||12.1g||8.2g||9%|
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)
- 450g skinless, boneless chicken breasts, sliced 75g bacon lardons, diced
- 1 Onion, diced
- 1 green pepper, chopped
- 325g long grain rice
- 600ml water
- 400g tin chopped tomatoes
Easy as 1.2..3...
1 Fry chicken, bacon and onion, until golden brown.
Stir in pepper and rice, cook for a further few mins.
2 Stir in seasoning, add water and tomatoes, and bring to the boil.
3 Reduce heat, cover and simmer for 20 mins, stirring occasionally, or until water is mostly absorbed and rice is cooked.
Try something different... Top with finely sliced spring onions and lemon wedges to serve. Also great with boneless, skinless chicken thighs or alternatively replace the chicken with King prawns; simply add at the end and cook for 34 mins, or until they are cooked through.
Store in a cool, dry place out of direct sunlight.