5-Ingredient Chicken and Rice

Ingredients

• 190g (6.5 oz) chicken breast
• 70g (1/3 cup) white rice, dry
• 50g (1/2) onion, diced
• 60g (1/2 cup) peas, frozen
• 2 tsp (10ml) olive oil
• 200ml (scant 1 cup) hot chicken stock
• 1/2 tsp fine salt, 1/4 tsp black pepper

Method

1. Season the chicken and sear it whole in the oil over medium-high, 4 min a side, just for colour. Lift it out - it is not cooked through yet.
2. Cook the onion in the same pan 4 min until soft.
3. Stir in the dry rice and coat it in the fat for a full minute so the grains stay separate.
4. Pour in the hot stock and bring to a simmer. Cold stock stalls the pan and the rice goes starchy.
5. Sit the chicken back on top of the rice, cover tightly and cook on the lowest heat 15 min without lifting the lid.
6. Scatter the frozen peas over, replace the lid and leave off the heat 5 min - the residual steam cooks them.
7. Check the chicken is 74C / 165F, then slice it and fork the rice through.