Ingredients

• Spray of canola or olive oil
• 1 onion, finely chopped
• 1½ cups arborio rice
• 400 g chicken breast fillet, cut into strips
• 425 g can baby corn cuts, drained
• 1 small red capsicum, chopped
• 1 cup frozen peas
• 750 mL (3 cups) MAGGI Chicken Stock
• ½ cup tomato-based pasta sauce
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• freshly ground black pepper, to taste

Method

1. Spray a large pan with oil and heat. Add the onion, rice, chicken, corn, capsicum and peas.
2. Cook, stirring, over medium heat for 2 minutes.
3. Add the stock and pasta sauce and stir until well combined.
4. Bring to the boil, reduce the heat to low and simmer, covered, for 20-25 minutes.
5. Stir frequently until the rice is tender and the liquid is almost all absorbed.
6. Remove from heat and stand, covered, for 5 minutes.
7. Stir in the herbs and season to taste before serving.