21 Arlington St, London, SW1A 1RN, UK | Tel. 020 7493 2521 | Email: info@riceassociation.org.uk
*NEW* Spinach chicken & Bomba rice with sweet peppers and smoky paprika
Rice type: medium grain Bomba rice
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 4
Tip: If you’re short on time, pre-soak the Bomba rice in warm water for 15–20 minutes to speed up cooking. You can also slice the chicken thighs into smaller pieces for faster cooking and more flavour in the rice. Leftovers are delicious cold or turned into arancini-style rice cakes the next day.
Ingredients
2 tbsp olive oil
4 boneless chicken thighs (approx. 450g; skin on)
2 red peppers, sliced thinly
1 tsp smoked paprika
300g Bomba rice
3 tbsp sundried tomato purée
850ml hot chicken stock (add more if needed)
200g frozen peas
Pinch of saffron (optional)
Sliced lemon wedges, to serve (optional)
Fresh parsley, to serve (optional)
Step 1
Heat olive oil in a shallow casserole dish. Season chicken to taste, including the paprika. Sear for 3–4 mins per side until golden. Remove and set aside.
Step 2
Add the garlic and peppers to the same pan. Sauté for 3–4 mins until softened.
Step 3
Stir in tomato purée, smoked paprika, then add the rice and saffron (if using). Mix to coat.
Step 4
Pour in hot stock, stir, then return chicken to the pan, pressing gently into the rice.
Simmer, uncovered, over medium heat for approx. 18 mins, or until rice is just tender and most of the liquid absorbed. Stir in peas for the final 2–3 mins.
Step 5
Season to taste and serve with lemon wedges and fresh parsley.
Step 6
Step 7
Step 8
Step 9