Italian Rice With Chicken

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over.

3. 3

   Remove from the pan and set aside.

4. 4

   Add the onions and peppers and cook for 3 minutes or until lightly golden.

5. 5

   Add the garlic and fry for 1 minute.

6. 6

   Stir in the rice, then add the tomatoes, stock and reserved chicken.

7. 7

   Turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes.

8. 8

   Season to taste and drizzle with the pesto before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.