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Tomato & chicken rice
Tomato & chicken rice
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious paella-style dish with rice and canned tomatoes.
Ingredients:
  • 8 (about 800g) chicken thigh fillets, excess fat trimmed, halved
  • 2 x 410g cans chopped tomatoes with roasted capsicum
  • 625ml (2 1/2 cups) water
  • 440g (2 cups) arborio rice
  • 125ml (1/2 cup) water, extra
  • 150g (1 cup) frozen peas
Instructions:
  • In a 25cm non-stick paella pan or frying pan, heat oil over medium heat. Brown the chicken by cooking and turning for about 5 minutes, then transfer to a plate.
  • Combine tomato, water, and rice in the pan, stirring until fully mixed. Season generously with salt and pepper, then bring to a boil. Reduce heat to medium-low.
  • Add the chicken back to the pan and let it cook undisturbed for 15 minutes.
  • Combine the extra water with the rice and scatter the peas on top. Simmer for 8 minutes or until the rice is tender and has absorbed all the liquid. Season with salt and pepper before serving on individual plates.

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