Serves 4 – 6

1 Chicken Breast diced (300 grams)
1/2 Tablespoon of Olive Oil
4 Cloves of roast garlic smashed
2 Slices of Shortcut Bacon diced
1 White Onion diced
1/2 Leek finely sliced
5 Button Mushroom sliced
1 Cup of Basmati Rice
300ml Extra Light Cream
2 Cups of Chicken Stock
Sprigs of Fresh Lemon Thyme

Heat a non stick fry pan with a lid . Add the olive oil. Sauté the onion, mushrooms, leek and bacon.

Add the chicken and brown on all sides. Add the rice and stir to combine.

Cook for a few minutes and then add the chicken stock. (I use Vegetta Chicken Stock and hot water.

1 Teas of stock to 1 cup of water. Using Veggie Stock is also nice) pop on the lid and cook on low

until the stock is absorbed. About 6 – 8 minutes. Leave the heat really low and add the

cream and Thyme. Let it cook really slow on your lowest stove top setting until the cream thickens stirring

occasionally. I left it about 20 mins.

Enjoy!