Meats Recipes - Andalucian Rice

Ingredients                                        

• 175 g/6 oz boneless chicken meat, diced

• 1 small green (bell) pepper, diced

• 1 small red (bell) pepper, diced

• 30 ml/2 tbsp olive oil

• 225 g/8 oz/1 cup bomba, arborio or other risotto rice

• 600 ml/1 1/4 cups chicken stock

• 100 g/4 oz/1 cup frozen mixed peas and sweet corn (corn)

• 100 g/4 oz/1 cup peeled prawns (shrimp)

• Salt and freshly ground black pepper

• A few green olives

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Method:

1. Fry (sauté) the chicken and peppers in the oil for 4 minutes, stirring. Add the rice and cook for 1 minute, stirring.

2. Pour on the stock, bring to the boil, cover and simmer for 10 minutes.

3. Add the peas and sweet corn and prawns, recover and cook very gently for a further 10 minutes or until the rice is cooked and has absorbed nearly all the liquid.

4. Season to taste and stir lightly. Garnish with the olives before serving.