Prep 5 mins
Cook 25 mins
Fast and filling, this juicy, colourful and fresh-tasting combination is similar to risotto, but lighter on the palate and the hips! A good way to use leftover chicken.
- 1 tablespoon olive oil
- 1 yellow pepper, deseeded and chopped
- 10 ounces medium-grain white rice
- 2⁄3 cup white wine
- 4 1⁄2 cups chicken stock
- 4 1⁄2 ounces cooked chicken, chopped
- 2 ounces baby spinach leaves
- salt & freshly ground black pepper
- Place the stock in a small saucepan and bring to simmering point.
- Meanwhile, heat the olive oil in a large saucepan. Add the yellow pepper and fry, stirring often, until the pepper has softened but not browned. Add the rice and continue cooking and stirring for 1-2 minutes, until the rice is translucent and shiny.
- Pour the wine into the pan of rice and simmer until it has almost evaporated. Add a ladle of the hot stock to the rice and cook, stirring constantly, over a low heat until the liquid has been absorbed. Continue adding the stock to the rice a little at a time and stirring until the liquid has been absorbed, for about 17 minutes.
- When the rice is almost done, add the chicken and the spinach leaves and stir to mix evenly. Allow to heat through for 2-3 minutes, then adjust the seasoning to taste with salt and pepper and serve hot.
My hubby and I liked this, but it took me about 30 minutes of stirring for the rice to absorb all of the stock (I was worried that I would run low and the rice wouldn't be cooked through, so my heat might have been a bit lower that recommended). It had a good, although sort of, bland flavor. I would add more salt and pepper next time.
Loved it!!! My husband and my kids also loved it and this is big!!! Didn't use the yellow pepper and the wine; the family doesn't like them. I am going to cook it again and again. Thank you.