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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 150 g pancetta cubes or lardons
  • 1 sprig of rosemary leaves
  • 2 cloves of garlic
  • 250 g basmati rice preferably brown
  • 50 g wild rice
  • 1 litre of chicken stock
  • Approx 400g roasted grilled or cooked chicken meat
  • 1 tin beans borlotti or cannellini
  • Grated zest and juice of half a lemon
  • 1 bunch parsley chopped
  • Parmesan cheese optional

Method
 

  1. Finely chop the onion and slice the garlic.
  2. Wash the rice well, drain.
  3. Chop the rosemary leaves.
  4. Shred the chicken meat.
  5. 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.
  6. 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).
  7. When the rice is tender (but still al dente), add the lemon zest & juice, then turn off the heat.
  8. Rest under cover for a couple of minutes. Chop the parsley, add to the rice, season with salt & pepper.
  9. Serve with Parmesan sprinkled on top if you like.