© Photogarpny by Steve Baxter
An easy meal for any occasion where this relaxed risotto combines Herta Frankfurter Classics with chicken, green pepper, Cajun spices all cooked together with tomatoes.
Serves 4
Preparation Time: 5 minutes
Cook Time: 20 minutes
| Ingredients |
Method |
|
225g (8oz) long grain rice
175g (6oz) baby corn, chopped
1 tbsp sunflower oil
1 red onion, chopped
2 boneless, skinless chicken breasts, cut into small cubes
350g pack Herta Frankfurters Classics, chopped
1-2 tbsp Cajun spice mix
1 green pepper, cut into chunks
400g can chopped tomatoes
150ml (¼pt) chicken stock
freshly ground black pepper
|
Cook rice according to the pack instructions, adding the baby corn 3 minutes before the end of the cooking time.
Meanwhile, heat the oil in a large, deep frying pan and fry the onion, chicken and frankfurters until the chicken is cooked through. Add the Cajun spices and stir until mixed in.
Drain the rice and corn and add to the frying pan along with the tomatoes and stock. Cook for a few minutes, stirring until all the liquid has been absorbed. Season with freshly ground black pepper and serve.
|
|
|
Other Main Dishes you might like
|
|
|
|
|
|
