Rice with chicken and beans
This recipe is the Italian version of a pilaf that’s much easier to cook than a risotto. Also, this dish is ideal for using up leftover roast or other cooked chicken. This can be a very yummy family meal during the week. Serve it with green salad.
Ingredients
Method
- Finely chop the onion and slice the garlic.
- Wash the rice well, drain.
- Chop the rosemary leaves.
- Shred the chicken meat.
- Heat the oil in a heavy-bases saucepan. Add the onion and cook it gently for 5 minutes, until soft then add the pancetta. Cook for another 3-4 minutes until crisp. Add the rosemary and garlic slices. Stir for a minute, then add the rice, stir for another minute, then pour over the stock.
- Bring the broth to the boil, then simmer for 15 minutes. When the stock is almost completely absorbed, add the shredded meat. Cook for another 5 minutes (at low temperature and under cover).
- When the rice is tender (but still al dente), add the lemon zest & juice, then turn off the heat.
- Rest under cover for a couple of minutes. Chop the parsley, add to the rice, season with salt & pepper.
- Serve with Parmesan sprinkled on top if you like.