Microwave chicken savoury rice
An easy savoury rice with chicken pieces, mushrooms and peas. Feel free to add a pinch or two of your favourite spice mix, if you have it in the cupboard – jerk seasoning works well.
This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.70 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 1 tbsp vegetable oil
- ½ onion, finely chopped
- 1 garlic clove, crushed
- 100²µ/3½´Ç³ú mushrooms (any variety), sliced
- 1 tsp paprika (not smoked)
- 100²µ/3½´Ç³ú long-grain rice
- 300ml/10fl oz hot chicken or vegetable stock, made with ½ stock cube
- 100–150²µ/3½–5½´Ç³ú chicken breasts, boneless and skinless, cut into roughly 1.5cm/¾in chunks
- 100²µ/3½´Ç³ú frozen peas
- salt and ground black pepper
- soy or chilli sauce, to serve (optional)
Method
Place the oil in a large microwaveable bowl or large, wide-based casserole dish. (It will need to hold at least 2 litres/3½ pints to allow the stock to boil.) Stir in the onion, garlic and mushrooms. Cover with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), stirring halfway. Take care as the bowl will be hot.
Stir in the paprika and then the rice and stock. Cover and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W). Stir in the chicken pieces and season with lots of black pepper. Cook on HIGH for a further 5 minutes (1000W) or 6 minutes 30 seconds (800W), or until the chicken is thoroughly cooked, the rice is tender and most of the liquid has been absorbed, stirring halfway.
Add the frozen peas and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the peas are hot. Leave to stand for 4–5 minutes. Season with salt and pepper and serve with soy sauce or chilli sauce, if using.
Recipe Tips
This recipe has been costed as part of the Budget microwave meal plan for one. If following this plan, you will need to buy two chicken breasts to use across three recipes. Two chicken breasts should weigh a minimum of 300g/10½oz, leaving you 100²µ/3½´Ç³ú chicken for each recipe. Wrap what you don’t use on the first day in kitchen foil and freeze until required. Defrost in the fridge. If you are not following the plan, you can use up to 150g/5½oz chicken for this recipe without needing to adjust the timings.
You can tweak this recipe very easily by adding your favourite spices and herbs – curry powder and spice mixes, such as jerk seasoning, work well. For a vegetarian version, leave out the chicken and add some extra vegetables.
This recipe has been costed using value long-grain rice but can be adapted to use a 250g packet microwave rice if preferred. Add just 100ml/3½fl oz stock and cook for 2 minutes on HIGH before adding the chicken.