Make this healthy rice pot for a mid-week supper – crammed with fibre and vitamin C
Prep:10 mins
Serves 4
2 tbsp vegetable oil1 onion, thinly slicedthumb-sized piece ginger, grated1 red chilli, deseeded and finely sliced3 skinless chicken breasts, cut into bite-sized pieces250g basmati rice600ml vegetable stock100g frozen edamame / soya beanscoriander leaves and fat-free Greek yoghurt (optional), to serve
STEP 1Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.