Dive into this incredibly delicious and easy-to-make creamy wholegrain rice, packed with tender chicken and vibrant vegetables! Wholegrain rice is a fantastic source of fibre, keeping you feeling full and energised, while the colourful peppers add a boost of vitamins. It's a comforting and wholesome meal that's sure to become a family favourite!
diced
ground
natural, for frying
minced
chopped
Season the diced chicken with salt and black pepper. Finely chop the red pepper, green pepper, and onion using a food processor or by hand.
Heat 3 tablespoons of extra virgin olive oil in a large pot or pan over high heat. Add the minced garlic and chopped parsley, then add the seasoned chicken. Sauté until the chicken changes colour, but doesn't need to be fully cooked. Remove the chicken from the pot and set aside.
In the same pot, add another 3 tablespoons of extra virgin olive oil. Add the chopped vegetables and sauté until softened, about 15-20 minutes. Stir in the 150ml of natural chopped tomato and cook for another 5 minutes.
Add the wholegrain rice, salt, and ground cayenne pepper to the pot with the vegetables. Mix well to combine. Return the reserved chicken and any juices to the pot and stir everything together.
Pour in the chicken stock. Bring the mixture to a boil over high heat, then reduce the heat to medium-high and cover the pot. Let it simmer for 30 minutes. If there is too much liquid, slightly uncover the pot.
After 30 minutes, remove the pot from the heat and leave it covered to rest for 10 minutes before serving.
For an extra depth of flavour, toast the wholegrain rice in the dry pot for a few minutes before adding the liquid.
Adjust the amount of cayenne pepper to your preference for a milder or spicier dish.
If you prefer a less creamy texture, you can reduce the amount of chicken stock slightly.