Farmhouse chicken and rice recipe
information
The liquid from the tomatoes can be added to the dish if a moister mixture is preferred.
This is a good way of using up left-over rice. If using raw rice you will need 100 g (4 oz) to make the amount required for this dish.
ingredients
350 g (12 oz) boneless cooked chicken meat, skin removed and cut into bite-sized pieces
25 g (1 oz) margarine or butter
1 large onion, chopped
2 celery stalks, chopped
2 carrots, sliced
100 g (4 oz) Chinese leaves or summer cabbage, shredded
400 g (14 oz) can tomatoes, drained and chopped
350 g (12 oz) cooked long-grain rice
200 g (7 oz) can sweetcorn kernels, drained
salt and freshly ground black pepper
1 tablespoon chopped parsley
50 g (2 oz) mature Cheddar cheese, grated
25 g (1 oz) margarine or butter
1 large onion, chopped
2 celery stalks, chopped
2 carrots, sliced
100 g (4 oz) Chinese leaves or summer cabbage, shredded
400 g (14 oz) can tomatoes, drained and chopped
350 g (12 oz) cooked long-grain rice
200 g (7 oz) can sweetcorn kernels, drained
salt and freshly ground black pepper
1 tablespoon chopped parsley
50 g (2 oz) mature Cheddar cheese, grated
method
1. Melt the margarine in a large saucepan, add the onion, celery, carrots and Chinese leaves and fry for about 10 minutes or until the vegetables are just tender, stirring occasionally.
2. Stir in the chicken, tomatoes, rice and sweetcorn and season to taste with salt and pepper. Cover and cook gently for a further 10 minutes or until piping hot.
3. Add the parsley and cheese and stir until the cheese has melted. Transfer to a warmed serving dish and serve at once.
2. Stir in the chicken, tomatoes, rice and sweetcorn and season to taste with salt and pepper. Cover and cook gently for a further 10 minutes or until piping hot.
3. Add the parsley and cheese and stir until the cheese has melted. Transfer to a warmed serving dish and serve at once.
serving amount
serves 4-6
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