Chicken, Edamame & Ginger Pilaf

Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C

Ingredients

2 tbsp vegetable oil

1 onion, thinly sliced

thumb-sized piece ginger, grated

1 red chilli, deseeded and finely sliced

3 skinless chicken breasts, cut into bite-sized pieces

250g basmati rice

600ml vegetable stock

100g frozen edamame / soya beans

coriander leaves and fat-free Greek yoghurt (optional), to serve

Instructions

STEP 1 Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.