(Leftover) Chicken, Spinach and Yellow Pepper Rice

READY IN: 30mins
Recipe by English_Rose

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.

Top Review by griffjs

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.

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 yellow pepper, deseeded and chopped
  • 10 ounces medium-grain white rice
  • 23 cup white wine
  • 4 12 cups chicken stock
  • 4 12 ounces cooked chicken, chopped
  • 2 ounces baby spinach leaves
  • salt & freshly ground black pepper


  1. Place the stock in a small saucepan and bring to simmering point.
  2. 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.
  3. 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.
  4. 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.

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