Ingredients: Serves 2
2 Rosie & Jim Chicken Tikka Wraps - Ask your butcher!
For the Savoury Rice:
- 1 white onion - chopped
- 3 Button mushrooms - Sliced
- 1 half of a red pepper - diced
- 1 ripe tomato- chopped
- 1 Tbsp olive oil
- 100g long grain rice
- Stock Cube
- 170 ml boiling water
- 40g frozen peas
- 1 Tsbp curry powder
- Coriander - chopped
To Cook Rosie & Jim, Ballybrittas Chicken Tikka Tortilla Wraps
Oven bake - preheat oven to 190ºC/375ºF/gas 5 (fan assisted ovens reduce temperature to 170ºC)
Bake product for 15-20 minutes. Serve piping hot.
Cooking from frozen, add 10 minutes on to cooking time.
Pannini grill – Grill for approx. 6 minutes on hot grill. Serve piping hot.
To Cook Savoury Rice
Fry onion until soft (not browned).
Add mushrooms and red pepper to the mix and cook for a minute or two.
Mix in the rice.
Measure out the boiling water and add the stock cube and mix well.
Add this to the rice mixture.
Add peas and curry powder.
Simmer for 15 minutes (or according to rice instructions).
When rice is tender (and not chalky to taste) serve with chopped coriander, Chicken Tikka Tortilla Wraps & side salad.
