Directions
- 1Fry chicken breast in a pan until browned.
- 2Add in chopped onion and red pepper.
- 3Add Italian herbs and garlic puree.
- 4Cook for about five minutes to soften the onions.
- 5Add tinned tomatoes, water, rice and stock cube.
- 6Mix all together to combine and pop the lid on.
- 7Simmer on a medium heat for about half an hour until the rice has absorbed all the liquid.
- 8Stir a couple of times throughout to stop it sticking to the bottom.
- 9Top with grated mozzarella and pepperoni slices.
- 10Add some more Italian herbs.
- 11Pop it under the grill at about 200 degrees for five minutes until the cheese crisps up on top.
Ingredients
- 1 Chicken Breast
- 1 Onion
- 1 Red Pepper
- 1 tsp Italian Herbs
- 1 tsp Garlic Puree
- 1 tin Tinned Tomatoes
- 200 ml Water
- 1 cup Rice
- 1 Stock Cube
- 50 g Grated Mozzarella
- 6 Pepperoni slices
Equipment
PanWooden SpoonKnifeCutting BoardLidGrill
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