Chicken and mushroom baked rice
When you can’t think what to make for dinner, this is a winner, perfect for mid week and with plenty of leftovers for lunch the next day. I always keep a few chicken breasts in the freezer for times like this and the rest can be made with just about any veg and store cupboard essentials. #dinner #midweek #onepot
Chicken and mushroom baked rice
When you can’t think what to make for dinner, this is a winner, perfect for mid week and with plenty of leftovers for lunch the next day. I always keep a few chicken breasts in the freezer for times like this and the rest can be made with just about any veg and store cupboard essentials. #dinner #midweek #onepot
Cooking Instructions
- 1
Preheat the oven to 180 degrees c and boil a kettle. Make your stock if using a cube.
- 2
Heat a pan with a splash of oil over a medium heat and fry the onion with a pinch of salt until soft. Then add the garlic for another minute or two. Next add the mushrooms and fry for 3 minutes until starting to soften before adding the smoked paprika. Stir everything together.
- 3
Next add the chicken and fry until sealed. Then add the rice and coat in the mixture before add the thyme, stock and tomatoes. Simmer for a few minutes.
- 4
Wilt the spinach using the boiling water, squeeze as much excess water from the spinach as possible and roughly chop. Add to the rice mixture. Season and transfer everything to an oven proof baking dish.
- 5
Bake for 15 minutes. Remove and stir. Return to the oven for another 10 minutes. Remove, stir once more and sprinkle over the crumbled feta. Return to the oven for 5-10 minutes more until the rice is cooked.
- 6
Serve and enjoy as it is or with a green salad.
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