Quorn Vegetarian Spanish Chicken and Rice
This easy one pan and totally veggie, Spanish Chicken and Rice made with Quorn Fillets, a few fresh ingredients and some store cupboard staples is so tasty!
This really is a wholesome and balanced meal which you have to make! It's got your protein, grains, veggies and of course, zesty, bold flavours which come together in this delicious vegetarian one pot meal.
Cooked in only 30 minutes this dish is perfect for weeknight dinners, and even tastier leftover for lunch the next day.
- Vegan & Vegetarian Fillets & Pieces Recipes
- One Pot Recipes
- Weeknight Dinner Recipes
- Family Meal Recipes
Serves 4
50 mins
Easy
404 cals
(Per serving)
11 g fat
Made with Quorn Vegetarian Fillets
Ingredients
- 1 pack (312g) Quorn Vegetarian Fillets
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 cloves garlic, crushed
- 2 tbsp smoked sweet paprika
- 1 tbsp dried oregano
- Pinch chilli flakes
- 200g basmati rice
- 400g can chopped tomatoes
- 800ml hot vegetable stock
- 100g frozen peas
- 15g flat leaf parsley, chopped
- 1 lemon cut into wedges
Method
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Heat the oil in a large heavy based frying pan and fry the onion for 5 minutes until starting to soften. Add the peppers and continue to cook for a further 3 – 4 minutes until they are beginning to soften.
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Stir in the garlic, paprika, oregano and chilli flakes and cook for just a minute.
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Add the rice and toss together well with the vegetables and spices and then pour in the chopped tomatoes and vegetable stock and bring to a gentle simmer.
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Place the Quorn Fillets on top of the rice and vegetables covering in the sauce and simmer gently for 15 minutes until most of the liquid has been absorbed. Stir through the peas and cook for a further 5 minutes until the rice is cooked and tender.
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Scatter over the flat leaf parsley and ladle into serving bowls. Serve each with a wedge of lemon for squeezing over the top before eating.
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