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Quorn Vegetarian Spanish Chicken and Rice

(4)

4 out of 5 stars

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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.
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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 Vegan and Vegetarian Family Meal Recipes

Serves 4

30 mins

Easy

404 cals
(Per serving)

11g of fat
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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

  1. 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.

  2. Stir in the garlic, paprika, oregano and chilli flakes and cook for just a minute.

  3. 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.

  4. 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.

  5. 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.

Recipe Inspiration

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The nation has spoken

(4)

4 out of 5 stars

Andrea Catling

2 out of 5 stars

I was excited about this recipe, followed, measured and still after an hour my rice had not cooked. Had to add extra, extra stock which took out the flavours I had hoped for. Really disappointed and unsure where I have gone wrong.

Response from Quorn

Hi Andrea, basmati rice typically takes 15 to 20 minutes to boil but do let us know if you make it again - we'd love to hear if you do :)

Ruth

5 out of 5 stars

One of our favourite meals always add either butter beans or black beans but good flavours and one pot Very tasty

Alice

4 out of 5 stars

Easy and tasty but be aware the cooking itself takes 30 minutes, not including chopping time.

Callum williams

5 out of 5 stars

Quick and easy dish to make for the mother in law

Dayna

3 out of 5 stars

Easy - wasn't very quick to make

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