Servings 2
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes


  • 4 tbsp any oil
  • 1 large onion, peeled and finely chopped
  • 2 small chicken breasts, diced 2cm chunks
  • 225 g 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)
  • 150 ml small glass white wine, optional
  • 1 chicken stock cube
  • 600 ml boiling water
  • 1 cannellini beans, drained
  • 150 g frozen peas
  • 6 small heads, young nettles, finely chopped
  • 50 g fresh baby spinach, (1 bag)
  • salt and freshly ground black pepper
  • 150 g Stilton cheese, roughly grated
  • 4 tbsp fresh basil, chopped


  • 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 a 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.
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Nutrition Facts
Succulent Chicken & Green Vegetable Braised Rice with Melting Stilton
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Classic Main Courses, Main Course
Cuisine Spring
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