RICE and CHICKPEA PILAF

Healthy rice dish cooked in a broth prepared using a mix of exotic blend of Indian spices, chickpeas and chicken. Guaranteed great flavours and tastes with each mouthful.

Servings
4 people

Tested Low-GI: 43

Ingredients

3/4large pieces (200g) Chicken breast, diced
3/4cup (140g) AceNuwara Red Basmathi Rice
1.5cups (135g) Tomatoes, diced
0.5cups (120g) Chicken broth, reduced sodium
4cups (120g) Spinach
1medium (110g) Onions, sliced
3/4cup (100g) Chickpeas
2tbsp (27g) Olive oil
2cloves (6g) Garlic, chopped
0.5tsp (3.2g) Salt
1tsp (2.4g) Garam masala
1tsp (2.0g) Ground cumin seed
2tsp (1.2g) Ground coriander seed

Directions

Rinse, strain and cook the red basmati rice in a rice cooker. The ratio of water to rice should be 2:1. After cooking, leave the rice to cool for at least 10 minutes.
Heat up olive oil in a saucepan/pot and add chicken, onion, garlic, spices and salt. Stir fry for 10 minutes until the onion turns light brown.
Add cooked rice, chickpeas, tomatoes and chicken broth. Boil everything over high heat, and then simmer for 5 minutes to allow the rice to absorb the flavour.
Stir in the spinach, cover and stand for 5 minutes for the spinach to be cooked.
Serve the dish hot.