Recipes
Recipes

Spanish-style rice

This paella-style casserole is packed full of flavour with paprika, herbs, spicy rice and tender cuts of chicken

This paella-style casserole is packed full of flavour with paprika, herbs, spicy rice and tender cuts of chicken

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(1 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £2.24 per serving

Nutritional Information

Each 603g serving contains

Energy
2496kj
597kcal
30%
Fat
19.9g
Med
28%
Saturates
3.0g
Med
15%
Sugars
10.9g
Med
12%
Salt
2.35g
High
39%
of your reference intake.
Typical energy values per 100g:
414kj/99kcal

Ingredients

1tsp paprika

1tsp ground cumin

1tsp dried oregano

4 boneless skinless chicken thighs

2tbsp sunflower oil

1 onion, chopped

1 red pepper, chopped

1 clove garlic, chopped

1tbsp tomato purée

1 chicken stock cube, made up to 200ml

100g frozen peas

250g pack Uncle Ben’s Spicy Mexican Rice

Small handful parsley, chopped

Method

1
Mix together the paprika, cumin and oregano. Season with black pepper.
2
Put the chicken thighs into a bowl with 1tbsp of the oil and 1/2 of the spice mixture. Mix until well-coated.
3
Heat a lidded casserole pan over a medium heat. Cook the chicken thighs on each side until browned then transfer to a plate. Add the onion and pepper to the pan, reducing the heat to low.
4
When the onions begin to go translucent, add the garlic, remaining spice mix and tomato purée to the pan. Cook for 3 minutes then add the chicken stock.
5
Return the chicken thighs to the pan and cover loosely. Bring to the boil then reduce the heat and simmer for 12-15 minutes until the liquid has reduced and the chicken is cooked through.
6
Add the peas, rice and parsley to the pan and mix through to combine. Cook for 5 minutes more to heat through before serving.

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