Italian Rice With Chicken

This one-pan dish is simple, but really looks the business when you're trying to impress.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 2  tablespoons olive oil
• 2  boneless skinless chicken breasts, cut into strips
• 1  red onion, cut into 8 wedges
• 2  orange peppers, halved, deseeded and sliced thickly
• 1  garlic clove, crushed
• 4  ounces long grain rice
• 14  ounces chopped tomatoes
• 1 1⁄4 cups  chicken stock
•  salt and pepper
• 4  tablespoons pesto sauce

Directions

1. Heat oven to 400°F Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
2. Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a minute
3. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 minutes
4. Season to taste and drizzle over the pesto before serving.