Balmoral basmati rice
1 hour 10 min
Lots of flavours and juicy tenderness in this chicken breast dish flavoured with black bean sauce and sun blush tomatoes.
1 person made this
Ingredients
Serves: 2
- 125g (4 oz) Tilda Pure Basmati Rice
- 2 breasts of chicken
- 50g (2 oz) black bean sauce
- 1 tbsp olive oil
- 2 flat mushrooms, quartered
- 1 onion, finely chopped
- 2 garlic cloves chopped
- 50g (2 oz) sun blushed tomatoes, chopped
- 75ml (3 fl oz) good quality vegetable stock
- 50ml (2 fl oz) grape juice
- salt and pepper to taste
- fresh coriander, to garnish
Method
Prep:15min ›
Cook:25min ›
Extra time:30min marinating ›
Ready in:1hr10min
- Place the chicken in a shallow bowl and spoon over the black bean sauce. Leave to marinate for 30 minutes.
- Bring a large pan of water to the boil and tip in the rice. Return the water to the boil and stir well. Lower the heat to a fast simmer and cook for 10 minutes.
- Cook the chicken under a medium grill for 5 minutes each side or until chicken is cooked.
- Heat the oil in a large saucepan and cook the mushroom for 2 minutes. Add the onion and fry until soft but not coloured.
- Add the garlic and tomatoes and cook for 1 minute. Add the stock and grape juice and simmer for 5 minutes.
- Drain the rice and add the rice to the mushrooms mix and heat through. Season with pepper and salt.
- Serve the rice topped with the chicken and garnish with a sprig of coriander.
