A delicious Spanish-inspired dish with chicken, made both quick and easy with the tasty, Mediterranean flavours of Tilda Tomato and Basil rice.
This recipe uses:
Tomato and Basil Basmati Rice 250g
Fry 3 diced chicken thighs in olive oil with the chopped onion and paprika.
When the chicken is cooked through, pour over the chicken stock and a sprig of rosemary.
Stir in the rice, add the prawns 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.
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