One-pot mid-week chicken & rice

Whip up a delightful mid-week meal with this one-pot wonder bursting with vibrant Mexican flavours. This speedy low fodmap chicken and rice dish promises to become a family favourite in no time. It’s quick. It’s easy. And there’s minimal washing up. Now that’s a winner!

INGREDIENTS (serves 4)

1 tbs garlic-infused olive oil

500g chicken thighs

4 spring onions, greens only

35g The Friendly Food Co. Na’cho Problem Spice Mix

180g or 1 cup medium grain rice 

500ml low fodmap chicken stock (try Massel, it’s also gluten-free)

250g cherry tomatoes, quartered 

Extra 2 spring onions, greens only for decoration

1 x small fresh chilli (optional)

METHOD:

Step 1 of 4 

Heat oil in a large heavy-based frying pan over medium-high heat. Add chicken to pan. Cook, stirring, for 3-5 minutes or until cooked through and browned. 

Step 2 of 4 

Thinly slice 4 spring onions (greens only) and add to chicken, along with 35g of Friendly Foods Na’cho Problem spice mix. Cook for 1 minute, stirring until combined.

Step 3 of 4 

Stir in rice. Add stock and 150ml water. Stir to combine. Bring to the boil. Reduce heat to medium. Cover and simmer for 20 minutes or until rice is tender. Remove from heat.

Step 4 of 4 

Top chicken mixture with tomatoes and remaining spring onion (greens only). Season with freshly cracked black pepper. If you’re feeling spicy, you could add some chopped fresh chilli on top too. Enjoy!