This 10-min Spanish rice has everything. Smoky chicken, roasted garlic, zingy lemon juice and crisp green beans - and it's all made in one pan!
Nutritional values per 1 serving
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Chop the green beans in half (cut them in one bunch for speed!)
Once hot, add the roasted garlic paste, diced chicken and green beans to the pan and cook for 2 min
Squeeze the pouch[es] of steamed white basmati rice to separate the grains Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly!
Dissolve the Knorr chicken stock cube[s] in 100ml [200ml] boiled water - this is your chicken stock
Add the smoked paprika, heated basmati rice and chicken stock to the pan and cook for a further 3 min or until the chicken is cooked through (no pink meat!) - this is your smoky Spanish chicken rice
While the chicken is cooking, combine the juice of 1/4 [1/2] lemon with the mayonnaise and a pinch of salt and pepper - this is your lemon aioli
Squeeze the juice of 1/4 [1/2] lemon into the pan and give everything a good mix up
Cut the remaining lemon into wedges
Serve the smoky Spanish chicken rice with the lemon aioli in the centre of the table, ready to share
Garnish with the remaining lemon wedges and a grind of black pepper
Rip the parsley leaves all over and let everyone dig in
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