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Composition Vickys One-Pot Chicken & Rice, GF DF EF SF NF:

1. Provide 185 g uncooked long grain rice (1 cup)
2. Give 2 tsp for oil
3. Provide 320 ml for chicken stock (1 & 1/3 cups)
4. Require 250 g of chopped tomatoes (1 & 1/4 cup)
5. Provide 1 of small onion, chopped
6. Need 2 cloves garlic, finely chopped
7. Require to taste - salt
8. Take 2 for skinless, boneless chicken breasts (around 450g), each halved
9. Prepare 50 g for Violife free-from cheese, grated (1/2 cup)
10. Require - chopped parsley to serve

Vickys One-Pot Chicken & Rice, GF DF EF SF NF how to cook:

1. Heat the oil in a frying pan over medium heat. (Make sure you have a lid that fits the pan for later.) Add the dry rice and stir to coat
2. Add the stock, tomatoes, onion, garlic and water then bring to the boil
3. Place the chicken on top
4. Put the lid on and simmer for 20 - 25 minutes or until the rice is tender. Turn the chicken once halfway through cooking. If you'd like to add a handful of frozen peas or sweetcorn, do so in the last few minutes of cooking
5. Remove the pan from the heat, season with salt to taste, sprinkle the cheese over then re-cover and let stand until the cheese is melted
6. Garnish with some chopped parsley if desired

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