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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1 tablespoon olive oil
- 500g skinless chicken breast fillets, cut into strips
- 1 tablespoon butter
- 1 large onion, finely chopped
- 500g (2 1/2 cups) Arborio rice
- 1L chicken stock, heated
- 125g PHILADELPHIA Light Spreadable Chive & Onion
- 1/2 cup basil leaves, roughly torn
- salt and pepper, to taste
Method
- Heat the oil in a large saucepan.
- Add the chicken and cook until golden brown.
- Remove from pan.
- Melt the butter and saute the onions for 3-5 minutes.
- Add the rice and stir until coated.
- Add 1 cup hot stock; stir until absorbed.
- Continue adding stock, 1 cup at a time, until rice is cooked.
- Stir through Philly*, basil and seasoning and serve.
