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Succulent Chicken & Green Vegetable Braised Rice With Melting Stilton

5.0/5 rating 1 vote
  • Serves: 2
  • Prep Time: 10 mins
  • Ready in: 20 mins
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Succulent Chicken & Green Vegetable Braised Rice With Melting Stilton


  • 4 tbsp any oil
  • 1 large onion, peeled and finely chopped
  • 2 small chicken breasts, diced 2cm chunks
  • 225g rice, Basmati is probably has the best flavour, but long grain will be fine
  • 1 large carrot finely grated (needs to cook in 12 minutes)
  • Small glass of white wine, optional
  • 1 chicken stock cube
  • 568mls (1 pint) water, boiling
  • 1 can Cannelini beans, drained
  • 150g frozen peas
  • 6 small heads young nettles, finely chopped
  • 50g fresh baby spinach (1 bag)
  • Salt and freshly ground black pepper
  • 150g roughly grated Stilton cheese
  • 4 tbsp chopped fresh basil

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  • Pre heat the oven to 200 Gas 6.
  • Heat the oil in a medium sized saucepan with lids.
  • Add the onion and cook for 2-3 minutes to soften, then add the chicken pieces and warm through.
  • Add the rice, carrot, wine, stock cube, water, frozen peas, and beans. Next add the spinach and chopped nettles.
  • Season well with salt and pepper, and then bring to the boil, stirring.
  • Cover the pan with a tight fitting lid, turn the heat right down , and cook for roughly 15 minutes in the oven, or until the rice is cooked and the water absorbed.
  • You will be amazed at how little heat is required, if you have a tight fitting lid.
  • Once cooked, remove the lids and fluff up with a spoon or fork.
  • Add the cheese and fresh basil, mix well again and serve.