Notes
Ingredients
Light olive oil/vegetable oil
2 chicken breasts, diced
2 cloves garlic, crushed
160g fine green beans, trimmed and halved
1x 250g pouch steamed white basmati rice
2 tsp. smoked paprika
1 chicken stock cube
100ml boiling water
2 tbsp. mayonnaise
1 lemon, 1/2 juiced and 1/2 cut into wedges
Small handful parsley, finely chopped
Method
Heat a drizzle of oil in a frying pan over a medium-high heat and add the diced chicken with a pinch of salt. Fry for a few minutes until starting to brown.
Add the garlic and green beans and fry for a further few minutes.
Microwave the rice according to the packet instructions.
Add the smoked paprika to the pan and stir for a minute, then add the cooked rice, crumbled stock cube and 100ml boiling water. Stir thoroughly and simmer for a few minutes until the chicken is cooked through.
Meanwhile, squeeze the juice of 1/4 lemon into the mayonnaise and add a small pinch of salt & pepper. Mix and check for seasoning. This is your lemon mayo.
Squeeze the rest of the lemon juice into the Spanish chicken rice, add a good grinding of pepper and check for seasoning.
Serve with a drizzle of the lemon mayo, the parsley sprinkled on top and a lemon wedge.