Ingredients

• 1 tbsp oil
• 340g cooked chicken, diced or shredded
• 250g long grain rice
• 500ml chicken stock
• 1 onion, diced
• 4 carrots, peeled and sliced
• 2 garlic cloves, minced
• 1/2 - 1 red chilli, finely sliced
• 50g frozen peas
• 50g spinach

Methods

1. Heat the oil in a large pan.

2. Add in the onion and carrots, fry until starting to soften for around 5 minutes.

3. Add in the garlic, chilli and rice and stir to coat in the oil.

4. Stir in the chicken.

5. Pour in the stock.

6. Bring to the boil and reduce heat. Put a lid on and simmer for 15 minutes.

7. Add the peas and more water if needed.

8. Cook for another 5 minutes.

9. Stir through the spinach.

10. After 3 – 5 minutes when the spinach has wilted, serve.