Spanish Chicken and Tomato Rice

Perfect combination for lunch or dinner.


Chicken thigh fillets are a moister cut of meat & will withstand longer cooking without drying out.

  • 400 g SunRice White Calrose Medium Grain Rice
  • 1 Tbsp oil
  • 4 chicken breast or thigh fillets, sliced
  • 1 1/2 cup water or salt-reduced chicken stock
  • 1 cup tomato pasta sauce
  • 1 green capsicum, sliced
  • 1 cup peas
  • 1/2 cup pitted black olives (optional)
  • 1/4 cup parmesan cheese


  1. Heat oil in frypan over moderately high heat & cook chicken until lightly browned.
  2. Add rice and stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
  3. Add remaining ingredients except cheese and simmer for a further 5 minutes.
  4. Sprinkle with cheese and serve.

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