| TYPICAL VALUES | PER 100G (AS SOLD) | PER SERVING* | %RI** PER SERVING* |
|---|---|---|---|
| Energy | 1060kJ/253kcal | 2080kJ/497kcal | 25% |
| Fat | 6.8g | 6.2g | 9% |
| of which saturates | 1.0g | 0.9g | 5% |
| Carbohydrates | 29.9g | 78.7g | 30% |
| of which sugars | 5.1g | 8.3g | 9% |
| Fibre | 15.8g | 4.0g | |
| Protein | 10.2g | 35.3g | 71% |
| Salt | 20.56g | 1.48g | 25% |
"*1 serving = ¼ of OUR RECIPE
**Reference Intake of an average adult (8400kJ/2000kcal)"
450g skinless, boneless chicken breasts, sliced
1 onion, diced
1 tbs oil
1 pepper, chopped
75g frozen sweetcorn
325g long grain rice
400g tin chopped tomatoes
600ml water
1. Start by frying the chicken and onion in the oil, for about 10 minutes, until really nice and golden brown.
2. Then stir in the pepper, sweetcorn, rice and seasoning and cook for about a minute, making sure you coat the rice in all the lovely flavours of the seasoning.
3. Tip the tomatoes and water into the pan and bring to the boil, giving it a quick stir. Pop on a lid and reduce the heat to a simmer, allowing the rice to absorb all the water, this should take about 15 mins.
Nadiya Loves To… garnish with lime wedges and spring onions. Try this recipe with cooked King prawns, just add them a few minutes before the end of cooking.
Store in a cool, dry place out of direct sunlight.
