Farmhouse Chicken and Rice

farmhouse chicken and rice

Farmhouse Chicken and Rice

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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.
Servings: 6
Calories: 341


  • 12 oz boneless cooked chicken meat skin removed and cut into bite-sized pieces
  • 1 oz margarine or butter
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 2 carrots sliced
  • 4 oz Chinese leaves or summer cabbage shredded
  • 14 oz can tomatoes drained and chopped
  • 12 oz cooked long-grain rice
  • 7 oz can sweetcorn kernels drained
  • salt and freshly ground black pepper
  • 1 tablespoon chopped parsley
  • 2 oz mature Cheddar cheese grated


  • 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.
  • 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.
  • Add the parsley and cheese and stir until the cheese has melted. Transfer to a warmed serving dish and serve at once.
Calories: 341 kcal
Carbohydrates: 33 g
Protein: 17 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 240 mg
Potassium: 534 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 3999 IU
Vitamin C: 19 mg
Calcium: 125 mg
Iron: 2 mg
Ingredients Chicken
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