Rice and peas

Categories: May

Ingredients

• 225g long-grain rice
• 1 tbsp olive oil
• 1 small onion, roughly chopped
• sprig of fresh sage, plus few whole small fresh sage leaves
• 2 cooked, skinless chicken breasts
• 500ml chicken stock, hot
• 150g frozen peas
• 40g grated fresh Parmesan, plus extra shaved Parmesan to serve
• lemon wedges, to serve

Directions

1. Cook the rice in lightly salted simmering water for 12-15 minutes, until just tender. Drain and set aside.

2. Meanwhile, heat the oil in a deep frying pan over a medium-low heat. Add the onion and sage sprig and cook for 6-8 minutes, until the onion has softened. Shred the chicken.

3. Add the stock to the onions, bring to a simmer and add the peas, cooked rice and chicken. Heat for 2 minutes, stirring to mix. Remove from the heat and discard the sage sprig.

4. Stir the whole sage leaves and grated Parmesan into the rice. Season. Serve in bowls with lemon wedges and shaved Parmesan.

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