Creamy Chicken and Mushroom Rice

cook 10 mins
  • 50 g (2 oz) butter
  • 3 spring onions, sliced
  • 2 roast chicken breasts, sliced or shredded
  • 500 g (1 lb) shop-bought long-grain and wild rice mixture
  • 290 g (9¾ oz) jar mushroom antipasti, drained
  • 4 tablespoons crème fraîche
  • salt and pepper
  • Melt the butter in a large frying pan and cook the spring onions for 2–3 minutes over a medium heat, until softened. Add the chicken, rice and all but a small handful of the mushrooms. Stir-fry for 3–4 minutes, until piping hot.
  • Add the crème fraîche, season to taste and stir occasionally for about 2 minutes, until hot and creamy. Spoon into shallow bowls and serve immediately, topped with the reserved mushrooms.
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