Wednesday, 25 March 2015

Paprika Chicken Fried Rice

This fried rice is not only healthy - but is filling and is fully loaded in the flavour department.

I first made this recipe, when I was house sitting for my sister and needed to do something with the left over food I had in the fridge before she came back - and wanted to make something that they could eat when they got back from the airport after their holiday.

I had chicken, onions and peppers quick look in the cupboard, there was smoked paprika and some tomato purée - and with a few other cupboard staples - this dish was born!  

Preparation Time: 5-10 Minutes
Cooking Time: 20 Minutes
Serves 2
You Will Need: 

2 Chicken Breasts Diced into Small Cubes
1 Red Pepper Diced
1 Onion Diced
1 Garlic Clove Minced
A Pouch of Microwave Basmati Rice/ 250g Cooked Basmati Rice (I use Veetee Dine in)
1 Tsp Smoked Paprika
1 Tbsp Tomato Puree
2 Tbsp Water
Salt & Pepper for Seasoning
Frylight/Calorie Controlled Oil Spray

Method: 

Cook rice according to packet instructions

In a frying pan sprayed with oil, gently sauté the onions, garlic and pepper until softened

Season the chicken and add to the pan, stir fry for 3-4 minutes

In a small bowl add the water and paprika stir to make a little paste - pour into the frying pan

Add the tomato purée and stir into the sauce that will now be forming in the bottom of the pan, let the flavours soak into the chicken for 2-3 minutes

Pour in the rice, stirring constantly to make sure all of the grains are covered and become shiny and flavourful.

Delicious served hot or cold

 
DIETARY INFORMATION 
Calories Per Portion
446 Approx
Weight Watchers Pro Points Value
9PP
Filling & Healthy Value
Free if you use brown rice
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