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

    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

    Prep:15min  ›  Cook:25min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

    1. Place the chicken in a shallow bowl and spoon over the black bean sauce. Leave to marinate for 30 minutes.
    2. 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.
    3. Cook the chicken under a medium grill for 5 minutes each side or until chicken is cooked.
    4. Heat the oil in a large saucepan and cook the mushroom for 2 minutes. Add the onion and fry until soft but not coloured.
    5. Add the garlic and tomatoes and cook for 1 minute. Add the stock and grape juice and simmer for 5 minutes.
    6. Drain the rice and add the rice to the mushrooms mix and heat through. Season with pepper and salt.
    7. Serve the rice topped with the chicken and garnish with a sprig of coriander.

    See it on my blog

    Tilda Rice Recipes

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