Chicken and Veg with Tomato Rice

This is a yummy dish that the whole family can enjoy. My rice didn’t come out spectacular, but it was definitely edible! I can’t ever seem to get my rice cooked to perfection…maybe it’s time to work on a “quest for the perfect rice” post!

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Ingredients

1 cup long grain white rice, cooked
2 Tbsp olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
1 medium carrot, peeled and diced
1/2 lb chicken breast, chopped
1 1/4 cups tomato purée
1 chicken stock cube, dissolved in 1/3 cup of boiling water
A few dashes of Worcestershire sauce
1 Tbsp fresh parsley, chopped fine
1/2 tsp sugar
2/3 cup frozen peas
Salt and pepper to taste

Cook your rice according to package directions and set aside.

Heat your oil in a large saucepan, and sautéed the onion, garlic and carrots for about 8 minutes. Add the chopped chicken, and cook through, stirring occasionally. Add all remaining ingredients except for the frozen peas. Cook covered for 15 minutes. The add the frozen peas and cook for 3 minutes more. Lastly, mix in the cooked rice and serve! Yummy nummy!

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This makes about 6-8 servings, depending on how big they are. This is also freezer friendly. Enjoy!

– Stephanie

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