RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 2 x 105g pack Ainsley Harriott’s Singapore Aromatic Spice Rice
• 300g Coles Family Hot Roast BBQ Chicken – breast meat, shredded
• 500ml Massel Chicken Liquid Stock
• 12 large raw green prawns, peeled with tail left on
• 12 black mussels, beards removed
• 1 brown onion, sliced
• 200g green beans, sliced into ½ cm rounds
• 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• Flat leaf parsley to garnish
• Lemon wedges to serve

METHOD:

• Heat oil over a medium heat in a large saucepan. Cook the onion for 2 minutes with a touch of sea salt, then add in the beans, rice mix and stock. Bring up to a simmer and cook, stirring occasionally for 5 minutes.
• Add in the chicken and stir through the rice to warm. Place the prawns and mussels on the rice and gently nestle them into the rice. Cover with a lid and leave on a gentle simmer for 5 minutes, or until the prawns have cooked through and the mussels have opened.
• Garnish with parsley and lemon wedges and serve in the pan with a green salad on the side.