*new* Creamy mushroom & chicken rice
Prep time – 5 minutes
Cooking time – 30 minutes
1 tbsp olive oil
2 leeks, trimmed, cleaned and sliced (230g)
3 garlic cloves, sliced
300g mushrooms, sliced
300g Bomba rice
1 litre chicken stock
½ pack (10g) flat-leaf parsley, chopped
4 tbsp sour cream
2 chicken breasts (skin off)
Salt and pepper
Preheat the oven to 180°C.
Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft.
Add the garlic and mushrooms and cook for a further minute.
Add rice, stock and give the rice a good stir.
Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through.
Stir in the parsley, sour cream and season to taste.
In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout.
To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine.
Sprinkle with fresh parsley.
Cooks tip – Add some chorizo for extra flavour.