top of page

Creamy mushroom & chicken rice

Prep time – 5 minutes
Cooking time – 30 minutes
Serves 4


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

Step 1

Preheat the oven to 180°C.

Step 2

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.

Step 3

Add the garlic and mushrooms and cook for a further minute.

Step 4

Add rice, stock and give the rice a good stir.

Step 5

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.

Step 6

Stir in the parsley, sour cream and season to taste.

Step 7

In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout.

Step 8

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.

Step 9

bottom of page