Quorn Spanish Chicken and Rice

Name: Quorn Spanish Chicken and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack (9.7 oz / 276 g) Quorn ChiQin Fillets; [https://www.quorn.us/products/quorn-meatless-chicken-fillets]; 2 tbs. olive oil; 1 large onion, chopped; 1 red pepper, chopped; 1 yellow pepper, chopped; 3 garlic cloves, crushed; 2 tbs. smoked sweet paprika; 1 tbs. dried oregano; Pinch chili flakes; 1 cup (200 g) basmati rice; 14 oz (400 g) can chopped tomatoes; 3½ cups (800 ml) hot vegetable stock; ½ cup (100 g) frozen peas; One bunch (15 g) flat leaf parsley, chopped; 1 lemon cut into wedges

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A full pan of Quorn Vegetarian Spanish Chicken and Rice with Quorn Fillets shown and garnished with peppers and lemon slices.

This easy, one-pan, totally veggie Spanish Chicken and Rice made with Quorn ChiQin Fillets, a few fresh ingredients and some pantry staples is so tasty!

This wholesome and balanced meal is a must! It's got your protein, grains, veggies and - of course - zesty, bold flavors which come together in this delicious one-pot meal.

Perfect for weeknight dinners, and gives you even tastier leftovers for lunch the next day.

30 Minute Meals One Pot Recipes ChiQin Recipes

Serves 4

30 mins

Easy

404 cals
(Per serving)

11g of fat
(Per serving)

Quorn Meatless Chicken Fillets packaging.

Made with Quorn ChiQin Fillets

See product See recipes

Soy-free

High in Protein

High in Fiber

No Artificial Ingredients

Low in Saturated Fat

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Ingredients

1 pack (9.7 oz / 276 g) Quorn ChiQin Fillets
2 tbs. olive oil
1 large onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
3 garlic cloves, crushed
2 tbs. smoked sweet paprika
1 tbs. dried oregano
Pinch chili flakes
1 cup (200 g) basmati rice
14 oz (400 g) can chopped tomatoes
3½ cups (800 ml) hot vegetable stock
½ cup (100 g) frozen peas
One bunch (15 g) flat leaf parsley, chopped
1 lemon cut into wedges

Method

Heat the oil in a large heavy-based frying pan and sauté the onion for 5 minutes until it starts to soften. Add the peppers and continue to cook for a further 3-4 minutes until they begin to soften.
Stir in the garlic, paprika, oregano and chili flakes and cook for one minute.
Add the rice and toss together well with the vegetables and spices, then pour in the chopped tomatoes and vegetable stock and bring to a gentle simmer.
Place the Quorn Fillets on top of the rice and vegetables, making sure they're covered in the sauce, and simmer gently for 15 minutes until most of the liquid has been absorbed. Stir in the peas and cook for an additional 5 minutes, until the rice is cooked and tender.
Scatter over the flat leaf parsley and ladle into serving bowls. Serve with a wedge of lemon for squeezing over the top before eating.