Campbells Kitchen

Method

• Pour stock into a saucepan. Bring to the boil, then reduce heat and keep on a low simmer.
• Meanwhile heat 1 tbsp oil over a moderate heat in a large saucepan.  Add onion and garlic, cook for 3 minutes until soft and translucent, taking care not to brown. Add rice and stir through so the oil coats the rice grains. 
• Add hot stock to the rice mixture, one cup at a time, stir continually until stock is fully absorbed before adding another cup of stock. Continue until all the stock has been used. This should take about 15 - 20 minutes.
• Meanwhile heat remaining oil in a separate fry pan over high heat. Add chorizo and cook for 2-3 minutes until golden. Add the chicken and cook for a further 5 minutes until golden brown and cooked through.  Remove and set aside.
• When the rice is cooked, add the chorizo, chicken and peas and mix well. Stir in the parmesan cheese. Serve garnished with fresh rocket leaves.

Ingredients

1 litre Campbell's Real Stock Plus - Chicken with Mixed Herbs
2 tbsp oil
1 onion, chopped
2 cloves garlic, crushed
1 3/4 cup arborio rice
1 chorizo sausage, sliced
300g chicken breast, sliced
3/4 cup frozen peas, thawed
3 tbsp grated parmesan cheese
1 cup fresh baby rocket leaves, to garnish