Garlic Butter Chicken Veggie Rice

Ingredients:

• 300g (1 1/2 cups) long grain rice

• 1 packet salt reduced French onion soup mix

• 1/2 BBQ chicken shredded

• 3 chicken stock cubes crumbled

• 3 cups hot water

• 1 can peas corn and carrots drained (you can use any type of canned vegetables)

• 80g butter/margarine chopped

• 4 cloves garlic crushed 

• 2 tbsp chopped fresh continental parsley

Method

• Preheat oven to 220C/200C fan forced

• In a 2L (8 cup baking dish) place rice, garlic and soup mix, crumbled stock cubes and stir until combined, pour in water and stir until combined. Scatter over chopped butter.

• Cover with foil and bake for 30 minutes. Uncover stir in drained vegetables and shredded chicken and bake uncovered for a further 30 minutes or until tender and liquid has absorbed. Stir in parsley and serve.