Chicken and vegetable pilaf

This is a hearty rice dish which makes an effortless midweek and pleasing meal.

Ingredients

2 tbls olive oil

1000 g chicken thigh fillets, trimmed, cut into 2cm pieces

1 brown onion, finely chopped (200g)

3 capsicums finely chopped (150g)

2 tsp minced garlic

400 g chopped tomatoes

1½ cups rinsed long grain rice (345g)

3 cups chicken stock

100 g frozen corn

Method

Place oil in a large frying pan over medium heat and cook the chicken pieces until light golden. Place cooked chicken on a plate and add onion, capsicum and garlic to the frying pan. Cook for approx. 4 minutes and add tomatoes, rice and stock. Bring to the boil and reduce heat. Cook for approx 6 minutes covered. Add corn and chicken to rice mixture. Cover and cook for a further 6 minutes or until liquid is absorbed. Remove from the stove and allow resting covered for 5 minutes. Gently stir the mixture to combine and place pilaf on serving plates. Serve seasoned with cracked black pepper.

Note: You can use other vegetable instead of corn such as peas, broccoli and beans.