Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys one-pot chicken & rice, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys One-Pot Chicken & Rice, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys One-Pot Chicken & Rice, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys one-pot chicken & rice, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys One-Pot Chicken & Rice, GF DF EF SF NF:

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

Instructions to make Vickys One-Pot Chicken & Rice, GF DF EF SF NF:

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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