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Crestwood Park Primary’s

Tuesday 16th March 2010
So simple Chicken and Vegetable Rice
225g long grain rice
600ml vegetable or chicken stock
1 tablespoon olive oil
225g chopped chicken
1 small onion, finely chopped
1 red pepper, deseeded and diced
85g button mushrooms, sliced
85g frozen peas, defrosted
85g frozen/tinned sweetcorn (defrosted)
1 tablespoon chopped fresh parsley
(or your favourite herb)

How to make Vegetable Rice

1. Place the rice in the saucepan and add the stock. Bring to the boil
and stir. Cover and cook over a low heat for approx. 15 minutes.
2. While the rice is cooking, heat the oil in the frying pan. Fry the
chopped chicken and onion until the chicken is cooked and the onion
is soft.
3. Add the red pepper and mushrooms and continue to cook for 2-3
4. Add the peas and sweetcorn and heat through.
5. When the rice is cooked remove from the heat. Gently fork through
the rice to separate the grains.
6. Turn the rice into a heated serving dish and add the contents of the
frying pan. Mix together gently.
7. Sprinkle with the parsley to garnish and enjoy.