Method
- Lightly spray a large, deep, flame-proof frying pan with olive oil and heat over medium-high heat. Cook the chicken, stirring, for 2–3 minutes, until browned but not cooked through.
- Reduce the heat to medium and add the cornflour. Cook, stirring, for 1 minute or until the chicken is coated. Add one-quarter of the milk (half-cup) and stir until combined. Gradually add the remaining milk, stirring constantly, until combined.
- Stir through the rice, stock, oregano, 2 cups (500ml water) and lightly season with salt and pepper. Bring to a simmer, reduce heat to medium-low and cook, covered, for 12 minutes or until the rice is al dente.
- Stir through the broccoli and beans. Cook, covered, for a further 8 minutes or until the chicken is cooked through and the rice is tender.
- Heat the grill in your oven to high heat. Stir through half of the cheese and sprinkle the remaining over the top. Place under the grill for 2 minutes or until the cheese has melted. Sprinkle with extra oregano and serve.
Serving tip
Serve with a fresh garden salad on the side.
Variations
Use chicken breast or mince instead of thighs if preferred.
Cooking tips
If you don’t have a grill or suitable grill pan, simply scatter the cheese on top and then cover with the lid and heat on the stovetop until the cheese has melted.
Money-saving tips
Use 1 teaspoon dried oregano instead of fresh oregano.
Storage tip
TO REFRIGERATE: Store chicken rice in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
TO FREEZE: Store chicken rice, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tip
Add extra veggies such as zucchini, brussels sprouts or capsicum to the dish for added nutrients.
