Chicken, chorizo & broad bean rice

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes
  • Serves:4


    1 tbsp olive oil
    ½ x 500g pack Cooks’ Ingredients Soffritto Mix
    500g essential Waitrose Frozen British Chicken Mini Fillets, defrosted and diced
    120g Waitrose Diced Chorizo
    150g essential Waitrose Frozen Baby Broad Beans
    2 x 180g sachets essential Waitrose Frozen White Rice
    400ml Cooks’ Ingredients Vegetable Stock, hot
    2 tbsp Cooks’ Ingredients Frozen Basil
    1 lemon, cut into wedges 


    1. Heat the oil in a wide-based deep frying pan or large saucepan, about 3 litres in capacity. Cook the soffritto for 4-5 minutes on a medium-high heat, stirring until softened. Add the chicken and chorizo and cook for a further 7-8 minutes, stirring until browned.

    2. Add the broad beans, rice and hot stock to cover. Bring to the boil and simmer rapidly, uncovered, for 8-10 minutes until most of the liquid has evaporated. Ensure the chicken is completely cooked through with no pink meat.

    3. Stir in the basil and serve with lemon wedges.

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