Wholegrain pesto rice with chicken, bacon and an extra ten minutes to yourself |
A quick, tasty and healthy one-pan meal that’s ideal for a mid-week dinner.
Serves 2
Ready in 20 minutes
1 tbsp olive oil
2 chicken breast fillets, sliced into chunks
2 smoked back bacon rashers, trimmed of fat and chopped
1 small red pepper, deseeded and chopped
1 courgette, diagonally sliced
11/2 tbsp pesto sauce
250ml hot chicken or vegetable stock
125g Uncle Ben’s® wholegrain rice
15g fresh flat-leaf parsley, roughly chopped
15g pine nuts
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| 1.
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Heat the oil in a large, deep frying pan. Add the chicken and bacon and stir-fry over a moderately high heat for 5 minutes.. |
| 2.
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Add the red pepper and courgettes to the pan and stir-fry for a further 5 minutes. |
| 3.
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Stir the pesto sauce into the hot stock. Add the rice to the pan, then pour in the stock. Bring back to the boil, then reduce the heat, cover and simmer for about 10 minutes, until the rice is tender and all the stock has been absorbed. |
| 4.
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Meanwhile, toast the pine nuts on a baking sheet under a hot grill. |
| 5.
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Scatter the parsley over the cooked rice, toss together and sprinkle with the toasted nuts. Serve at once with a leafy salad. |
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