Spanish Rice

(SERVES 4)

• 175 g/6 oz boneless chicken meat, diced
• 1 small green (bell) pepper, diced
• 1 small red (bell) pepper, diced
• 1 onion, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 225 g/8 oz/1 cup long-grain rice
• 5 ml/1 tsp numeric or saffron powder
• 600 ml/1 pt/ 2 ½ cups chicken stock, made with 2 stock cubes
• 2 tomatoes, roughly chopped
• 100 g/4 oz/1 cup frozen peas
• 100 g/4 oz/1 cup peeled prawns (shrimp)
• Salt and freshly ground black pepper
• 4 black olives, halved and stoned (pitted)
• Chopped Parsley

To Serve:

• Mixed Leaf Salad

Fry (sauté) the chicken, peppers and onion in the low-fat spread, stirring, for 4 minutes. Stir in the rice and cook for 1 minute. Add the turmeric or saffron and the stock, bring to the boil, stirring, cover and simmer for 10 minutes. Stir in the tomatoes, peas prawns and a little salt and pepper. Cover and continue cooking for a further 10 minutes over a low heat until the rice is cooked and has absorbed all the liquid. Fluff up with a fork, spoon on to warmed plates and garnish each with halved olives and chopped parsley. Serve with Mixed Leaf Salad.