Ingredients

• 50g margarine
• 325g chicken thighs
• 1 onion
• 500g long grain rice
• 1.3l chicken stock
• 70g honey roast ham
• 300g broccoli
• 400g peas
• 20g light soft cheese
• 70g cheddar (grated)

Method

1. Heat pan and add half of the margarine and fry the chicken off. Remove the from the pan and set aside
2. Add remaining margarine to the pan and cook the onion until soft.
3. Add the rice and gradually add the chicken stock, stirring frequently, for 15mins (until nearly all the stock has been absorbed)
4. Add the ham, peas, broccoli and cooked chicken thighs and cook for a further 5 mins
5. Stir through the cream cheese.
6. Scatter cheddar over the top and serve.

 

Serves – 4

Prep – 5mins

Cooking – 35mins