Serves 2
Ingredients
1 Pepper, deseeded & sliced (s)
1 Leek, finely sliced (s)
1 Tsp Tabasco
1 Tbsp. paprika
2 garlic cloves, crushed (s)
2 Tbsp. Schwartz chicken & herb spice blend
8 Slices of chorizo sausage, finely chopped (4 syns/2=2 syns per person)
12 Sugar snap peas (s)
50g Button mushrooms, Halves (s)
100g Long grain rice
250g Chopped chicken (p)
400g Chopped tomatoes (s)
500mL Chicken stock
S & P
Method
In a large frying pan, sprayed with frylight, cook the chicken for 5 mins, add the pepper, leek, garlic & chorizo, cook for 5 mins.
Add the tabasco, paprika, rice, chicken & herb spice blend, mushrooms, tomatoes & chicken stock bring to the boil, reduce the heat and cook until all liquid has almost all been absorbed, add the sugar snap peas & season with salt & pepper, continue to cook until all the liquid has been absorbed then plate up, serve with a side salad.
