It’s National Rice Week (September 11-17), so why not use this store cupboard staple to widen your recipe repertoire and discover great value meal ideas?

Serves: 4
Preparation time: 5min
Cooking time: 30min

1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 4.
2. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7min until soft.
3. Add the garlic and mushrooms and cook for a further minute.
4. Add rice, stock and give the rice a good stir.
5. Cover the pan and bake in the oven for about 25min or until the rice has absorbed all the liquid and the grains are just cooked through.
6. Stir in the parsley, sour cream and season to taste.
7. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout.
8. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine.
9. Sprinkle with fresh parsley and serve.

Cook’s tip: Add some chorizo for extra flavour.

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