Rice recipes

Use leftover meat and vegetables to make a quick and easy rice pilaff all in one pot.
Serves: 4-5
Prep time: 10 mins
Cooking time: 22 mins
Total time: 32 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 1 onion, peeled, cut into wedges and leaves pulled apart


    • 2 cloves garlic, crushed


    • About 30g (1oz) butter


    • 1 rounded tbp curry paste (we used Kashmiri)


    • 300g (10oz) basmati and wild rice


    • 600ml (1 pint) hot chicken stock


    • About 250g (8oz) cooked chicken, shredded


    • About 200g (8oz) cooked vegetables, eg, carrots, beans, cauliflower and frozen peas


    • Salt and freshly ground black pepper


    • Zest and juice of 1 lemon






    1. In a large frying pan over a medium heat, cook the onion and garlic in the butter for 5 mins. Add the curry paste and cook for a further 2 mins.


    1. Stir in the rice and then pour in the hot stock. Cover and cook over a low heat for about 10 mins. Stir in the cooked meat and vegetables, and cook for another 5 mins or until the stock is absorbed, the rice is tender and the pilaff is piping hot.


    1. Season the pilaff, then sprinkle the lemon zest and juice over the top and serve.



Nutritional information per portion



fat 11.0g saturates 5.0g calories 482(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.