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long grain rice olive oil chicken breast fillets garlic green onions sweet corn vegetable stock tomatoes
Viewed: 86 - Published at: 9 years agoIngredients
- 1 cup long grain rice
- 1 tbsp olive oil
- 1 lb chicken breast fillets, cut into bite-size pieces
- 2 None garlic cloves, finely chopped
- 2/3 cup green onions, trimmed and sliced
- 1 can (14.5 oz) can sweet corn, drained
- 1 2/3 cup vegetable stock
- 4 medium tomatoes, deseeded and chopped
Method
- Cook the rice according to the package instructions.
- Meanwhile, heat the oil in a large frying pan, add the chicken and stir-fry for 5 mins, until the chicken is cooked through. Add the garlic and green onions to the pan and saute briefly.
- Place the sweet corn in a saucepan and pour over the the broth. Bring to a boil, then reduce the heat and simmer for 3 mins. Remove from heat and add to the chicken mixture with the tomatoes. Serve with the rice.
