One pan chicken and vegetable pilaf
A mild, golden rice dish with chicken, peppers and peas, all cooked in one pan. Simple to make and made without gluten, dairy, egg and nuts.
- Time45 min
- LevelEasy
- Costabout £1.70 a head
Ingredients
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Method
- 1
Heat the oil in a large lidded pan. Brown the chicken for 5 minutes, then lift out onto a plate.
5 min - 2
In the same pan, fry the onion, carrots and pepper for 6 minutes. Add the garlic, turmeric and cumin for 1 minute.
7 min - 3
Stir in the rice to coat it. Dissolve the stock cube in the hot water, add it with the tamari and bring to the boil.
- 4
Return the chicken to the pan. Cover with a lid, turn the heat very low and cook for 15 minutes, without lifting the lid.
15 min - 5
Scatter the peas over the top, replace the lid and leave off the heat for 5 minutes.
5 min - 6
Fluff up with a fork. The rice should be tender and fluffy and the chicken cooked through with no pink inside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.