- 0 - 30 Minutes
A delicious Spanish-inspired dish with chicken, made both quick and easy with the tasty, Mediterranean flavors of Tilda Tomato and Basil rice.
1 cup Tilda Pure Basmati
3 chicken thighs, diced
1 onion, chopped
½ tsp smoked paprika
1 cup chicken stock
1 sprig of rosemary
¾ cup frozen peas
1 lemon wedge
- Add your rice into a pan of boiling water and cook for 18 minutes until nearly cooked. Drain and leave to one side to cool. Add the 3 diced chicken thighs to a pan with olive oil, chopped onion and paprika.
- When the chicken is cooked through, pour the chicken stock over it and add a sprig of rosemary.
- Stir in the rice, add the shrimp and peas, and leave to bubble away for a few minutes.
- When all the liquid is absorbed and the rice is covered in a thick coating of sauce, it is ready. Serve with a lemon wedge.