Preparation Time: 5 minutes | Cooking Time: 15 minutes | Serves 4 Approx Cost per serving: £1.08 An ideal way to use up left over roast chicken from the Sunday lunch. Or if you fancy a change, why not swap the chicken for a tin of tuna? Ingredients: 240g Tilda Everyday Rice 1 Chicken Stock Cube 300g Cooked & Shredded Roast Chicken 90g Frozen Sweetcorn 90g Frozen Peas 100g Mayonnaise Seasoning (optional) Preparation: 1. Cook the rice as per pack instructions, but place stock cube in the water to dissolve with rice: place rice in a pan of boiling water. Boil for 12 minutes (or for a further 2 minutes if you prefer a softer grain). Drain well and stand for 2-3 minutes. 2. While the rice is left to stand, boil the peas and sweetcorn for 2 minutes, then drain. 3. Combine the rice, sweetcorn & peas and the mayonnaise. Top with the shredded chicken and season. 4. Serve.