Chicken And Lemon Rice Recipe | Food

Make 3 meals from 1 whole chicken

Date Published:: 21/12/2007

This satisfying rice and beans dish makes a great family supper.

Serves 4
Ready in 25 minutes, plus defrosting

Nutritional information

Per serving:
648kcals
16.9g fat (5g saturated)
50.5g protein
75.8g carbs
5g sugar
2.1g salt

Ingredients

2 tbsp olive oil
1 large onion, finely chopped
125g cubed smoked pancetta
Leaves of 1 small fresh rosemary sprig, finely chopped
2 garlic cloves, finely sliced
300g mixed basmati and wild rice
1 batch (1 litre) frozen poached chicken meat and broth, defrosted
410g can cannellini beans, drained and rinsed
Grated zest and juice of 1/2 lemon
Large bunch of fresh flatleaf parsley, chopped
25g freshly grated Parmesan, to serve

Method: How to make herby chicken and lemon rice

1. Heat the oliver oil in a large suacepan and cook the chopped onion for about 5-6 minutes, until beginning to soften. Stir in the cubed pancetta and cook for a further 5 minutes, until sizzling and golden. Stir in the rosemary and garlice and cook for 1 minute.

2. Add the rice to the pan and stir to coat in the juices. Strain the broth from the chicken into the pan and bring to the boil. Simmer for 15 minutes until the rice has absorbed nearly all the liquid. Add the chicken and beans and heat for a further 5 minutes, until the rice is cooked.

3. Flavour with the lemon zest and juice and the parsley. Season with a little salt and plenty of black pepper. Remove from the heat and spoon into warmed serving bowls or plates. Serve with the grated Parmesan for everyone to sprinkle over.