Ingredients
2 tbsp olive oil
1 onion, chopped
125g butternut squash, peeled and diced
220g Piccolo tomatoes, halved
2 cloves garlic, crushed
2 tsp paprika
1 tbsp sundried tomato paste
150g long grain rice
450ml chicken stock
1 cooked chicken breast, diced
50g frozen peas
1 onion, chopped
125g butternut squash, peeled and diced
220g Piccolo tomatoes, halved
2 cloves garlic, crushed
2 tsp paprika
1 tbsp sundried tomato paste
150g long grain rice
450ml chicken stock
1 cooked chicken breast, diced
50g frozen peas
Method
- Heat the oil in a skillet pan. Add the onion and squash and fry for a few minutes. Add the garlic and tomatoes and fry for 2 minutes.
- Add the paprika, sundried tomato paste, rice and stock. Cover and bring up to the boil, simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.
- Add the chicken and peas and simmer for 2 minutes.
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