- Serves 4
- Preparation Time 15MINS
- Cook Time 25MINS
2 tblsps olive oil
1 onion, finely chopped
2 cloves garlic, crushed
400g chicken thigh fillets, trimmed, chopped
2 cups medium grain rice, rinsed
1 litre (4 cups) Campbell’s Real Stock – Chicken
1 tblsp tomato paste
½ cup frozen peas
Grated cheddar cheese, to serve
STEP 1 Preheat oven to moderate (180C).
STEP 2 Heat oil in a large, flameproof casserole dish (16-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add chicken. Cook, stirring occasionally, for about 6 minutes, or until browned.
STEP 3 Stir in rice and paste. Add Campbell’s Real Stock – Chicken and peas. Stir well to combine. Bring to boil. Cover with lid. Transfer to oven.
STEP 4 Cook for about 25 minutes, or until rice is just tender and liquid has almost been absorbed.
STEP 5 Serve immediately with cheese.