Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 medium onion (sliced)
  • 200 g button mushrooms (sliced)
  • 2 cloves garlic (crushed)
  • 275 g uncooked brown rice
  • 4 boneless (skinless chicken breasts, about 1 kg)
  • Freshly grated salt and pepper
  • 750 ml hot chicken stock
  • 150 g frozen peas

Instruction

  • Preheat oven to 190C Fan
  • Gently heat the oil in a large frying pan. Add onion and sauté for 2 - 3 minutes until softened then add the mushrooms and garlic and sauté for a further 2 - 3 minutes until mushrooms are browned.
  • Empty the contents of the saucepan into a large oven-proof baking dish, add the rice and mix well together.
  • Place the chicken breasts on the rice and season well with the salt and pepper.
  • Pour the chicken stock all-round the dish.
  • Cover with foil and bake for 1 hour until most of the liquid is absorbed.
  • Once cooked remove from the oven, stir in the frozen peas, and replace the foil on top allowing the casserole to sit for about 5 minutes.
  • Serve each chicken breast on a bed of the rice, onion, mushroom, and pea mixture.