INGREDIENTS to serve 2 people :-
|
25 |
ml |
1 |
tablespoon |
vegetable oil |
||
|
100 |
g |
4 |
oz |
finely chopped onions |
||
|
50 |
g |
2 |
oz |
sliced mushrooms |
||
|
2 |
cloves |
crushed garlic |
||||
|
100 |
g |
4 |
oz |
long grain rice |
||
|
200 |
ml |
8 |
fl oz |
chicken stock from boiled chicken |
||
|
50 |
g |
2 |
oz |
fine beans or frozen peas |
||
|
salt & pepper to taste |
||||||
|
100 |
g |
4 |
oz |
portion of cooked chicken finely chopped |
||
METHOD :-
In a saucepan, fry the onion, mushroom & garlic in vegetable oil until soft, but not brown.
Add the rice and stir well to coat the grains.
Add the hot chicken stock and bring back to the boil with a lid on the saucepan.
After 5 minutes of boiling, turn off the heat and leave to cook with the lid on.
After 15 minutes, turn on the heat and add the fine beans or peas, chicken, and seasonings.
Allow 5 minutes of boiling to reheat the chicken.
Taste, adjust seasoning, and serve.