This veggie and protein-packed make-ahead Spanish-inspired rice dish is packed with flavour and nutrition!
Ingredients
4 tsp
Extra virgin olive oil
1 medium
Yellow onion
(finely sliced.)
300 gm
Chicken thighs, boneless, skinless
(diced into 2 cm chunks.)
2 clove(s)
Garlic
(medium; minced.)
1 tsp
Cumin
(ground.)
1 tsp
Paprika, smoked
1 tsp
Turmeric, ground
400 gm
Diced tomatoes, canned
(drained)
1 bunch
Asparagus
(diced into 3 cm pieces)
1 cup
White rice, long-grain, regular, cooked
1/4 cup
Frozen green peas
(frozen)
2 cup
Baby spinach
1/4 cup
Parmesan cheese, shredded
(optional)
3 cup
Vegetable stock/broth
1/4 cup
Parsley, fresh
(optional; finely sliced.)
Instructions
Heat the olive oil in a large saucepan over medium-high heat. Add the sliced onions and cook for 4-5 minutes, or until softened.
Add the chicken pieces into the frying pan with the onion and cook for 3-4 minutes, tossing until browned all over. Add in the garlic, cumin, smoked paprika and turmeric and stir through for 30 seconds, or until fragrant.
Add the diced tomatoes, asparagus, and cooked rice. Bring to a rolling simmer and cook for 5 minutes, or until the asparagus is tender and the liquid has reduced slightly.
Stir through the frozen peas, baby spinach leaves, stock and a generous seasoning of salt and pepper for 1 minute or until spinach has wilted and the chicken has cooked through.
Serve sprinkled with Parmesan and parsley.
Notes:
Substitutions
This dish is very versatile so use your favourite vegetables like peppers and mushrooms, or protein sources like shrimp, squid, or turkey sausage.
