Pesto & Chicken Pilaf

• 1 teaspoon olive oil
• 1/2 brown onion, sliced
• 1/3 cup rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1 teaspoon chicken stock powder
• 1/2 cup boiling water
• 1 small chicken breast fillet
• 1 1/2 tablespoons sun-dried tomato pesto

1. Heat oil in saucepan.
2. Add onion, rice and spices and cook for 1 - 2 minutes, stirring continuously (the rice will become a chalky white in color).
3. Add crumbled stock powder to the water and then add to the saucepan. Gently stir to mix through.
4. Spread chicken with pesto and lay on top of rice mixture (pesto side up).
5. Cover and reduce heat and simmer, for 20 to 25 minutes or until rice and chicken are cooked.
6. Serve with steamed vegetables.
7. (Note make sure the temperature is not too high or the rice will catch on the bottom of the saucepan).

olive oil, brown onion, rice, ground cumin, ground coriander, curry powder, chicken, boiling water, chicken breast fillet, tomato pesto

Taken from www.food.com/recipe/pesto-chicken-pilaf-176459 (may not work)