Rice ‘n’ Easy
1 cup long-grain rice
1 tbsp vegetable oil
1 large shallot
1/2 small red bell pepper, seeded and chopped
1tbsp chopped fresh parsley
8 oz skinless chicken breasts fillet, chopped
2 cups tomato puree
1 chicken bouillon cube dissolved in 1/2 cup boiling water
1 clove garlic, finely chopped
1 tsp superfine sugar
salt and freshly ground black pepper
Cook the rice according to the package instructions. While the rice is cooking, heat the oil in a large saucepan and saute the shallot, red pepper, and parsley for about 5 minutes. Add the chopped chicken and saute, stirring occasionally, until it turns opaque. Add the tomato puree, chicken stock, garlic, and sugar and season with salt and pepper. Cook, uncovered for 15 minutes. Mis the cooked rice with the tomato sauce.
Serving: 6 portions
