Vermicelli Rice with Chicken and Peas
Skip the pre-crushed vermicelli this recipe requires and buy the whole version. Then, put your little ones in charge: They’ll have a cracking good time smashing the pasta into smaller bits.
Ingredients
- 1 ½ lb (675 g) skinless, boneless chicken thighs, cubed
- 3 tbsp (45 ml) olive oil
- ¾ cup (80 g) crushed wheat vermicelli (see note)
- 1 clove garlic, chopped
- 1 cup (200 g) basmati rice
- 2 ½ cups (625 ml) water
- 2 cups (300 g) frozen peas
- 1/3 cup (40 g) pine nuts or crushed almonds, toasted
- 2 tbsp chopped fresh mint
- 1 lemon, cut into 6 wedges
- Salt and pepper
Instructions
- In a large non-stick skillet over high heat, brown half the chicken at a time in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- In another large non-stick skillet over medium-high heat, brown the vermicelli and garlic in the remaining oil (2 tbsp/30 ml) for 2 to 3 minutes, stirring constantly. Add the rice and continue cooking for 1 minute, stirring to coat thoroughly with the oil. Add the water and chicken. Season with salt and pepper. Bring to a boil and cover. Simmer over low heat for 10 minutes. Scatter the peas over the rice and continue cooking, covered, for 5 minutes. Remove from the heat and stir.
- When ready to serve, sprinkle with the mint and nuts and serve with lemon wedges.
Skip the pre-crushed vermicelli this recipe requires and buy the whole version. Then, put your little ones in charge: They’ll have a cracking good time smashing the pasta into smaller bits.