Italian Rice With Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 4 boneless chicken thighs, cut into strips
• 1 red onion, cut into 8 wedges
• 2 orange peppers, halved, deseeded and sliced thickly
• 1 garlic clove, crushed
• 100 g long grain rice
• 400 g chopped tomatoes
• 300 ml chicken stock
• 4 tablespoons pesto sauce

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over.
• 3 remove from the pan and set aside.
• 4 add the onions and peppers and cook for 3 minutes or until lightly golden.
• 5 add the garlic and fry for 1 minute.
• 6 stir in the rice, then add the tomatoes, stock and reserved chicken.
• 7 turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes.
• 8 season to taste and drizzle with the pesto before serving.