Savory Rice with Chicken Fillet

Lunch

Ingredients

4 chicken fillet

150 g basmati rice

1 tsp olive oil

2 spring onions

100 g mushrooms

1 chicken stock cube*

300 ml water

75 g frozen peas

100 g baby sweetcorn

1 tsp curry powder*

1 tomatoes

Directions

1. Heat the olive oil in a saucepan and fry the diced chicken 7 to 10 mins until cooked through add a finely chopped onion halfway through, then add sliced mushrooms and cook for a further 2 minutes.
2. Stir in the rice, then add the stock, peas, baby sweetcorn and curry powder. Stir well. Bring to the boil, turn down the heat and simmer for about 15-20 minutes, until the rice is cooked, adding more water if necessary.
3. Add a pinch of dried chilli flakes or mixed dried herbs to flavour the rice (optional)
4. Serve the rice in a bowl and place the chopped tomato on top.

Note:
Pre-cook the night before for on the go lunch

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