This 10-minute Spanish rice has everything a weeknight meal could need: smoky chicken, roasted garlic, zingy lemon juice and crisp green beans - all tossed together in one pan!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||6.5 g|
|Protein||9.1 g||36.1 g|
|Salt||0.73 g||2.89 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Chop the green beans in half (cut them in one bunch for speed!)
Chop the chicken breasts into bite-sized pieces
Once hot, add the roasted garlic paste, chicken pieces and green beans to the pan and cook for 5 min
Squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly!
Dissolve the Knorr chicken stock cube[s] in 100ml [200ml] boiled water
Add the smoked paprika, heated basmati rice and chicken stock to the pan and cook for a further 3 min or until the chicken is cooked through (no pink meat!) – this is your smoky Spanish chicken rice
While the chicken is cooking, combine the juice of 1/4 [1/2] lemon with the mayonnaise and a pinch of salt and pepper – this is your lemon aioli
Squeeze the juice of 1/4 [1/2] lemon into the pan and give everything a good mix up
Cut the remaining lemon into wedges
Serve the smoky Spanish chicken rice with the lemon aioli in the centre of the table, ready to share
Garnish with the remaining lemon wedges and a grind of black pepper
Tear the parsley leaves all over and let everyone dig in