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How To Make Spanish Rice And Chicken

SERVES 3–4. This recipe uses up any leftover cooked chicken and tastes good, too.

A little oil for frying
1 medium onion, chopped
1 green pepper, chopped
400g long-grain rice
1 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 level teaspoon salt
1 tablespoon tomato purée
400ml chicken stock (see
400g canned tomatoes
250–300g cooked chicken, chopped

Step 1:
In a frying pan, heat the oil and fry the onion and pepper together until soft.

Step 2:
Add the rice, spices and tomato purée and fry very gently for 2 minutes.
Step 3:
Stir in the stock and canned tomatoes. Cook gently until the rice is tender. This will take about 20 minutes.
Step 4:
Add the chicken and heat through.
Step 5:
Serve immediately.

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This article originally came from the book 'Good Home Cooking' at How To Books.

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