Chicken And Sun-Dried Tomato Pilaf

• 1 tbsp vegetable or olive oil
• 1 None onion, finely chopped
• 1 clove garlic, crushed
• 14 oz boneless skinless chicken thighs, trimmed and thinly sliced
• 1 cup long-grain white rice
• 2 tbsp tomato paste
• 2 None chicken bouillon cubes
• 1/2 cup sun-dried tomatoes on oil, drained and chopped
• 1/4 cup chopped basil, plus additional small leaves, to serve
• None None Baby spinach leaves, to serve

1. Heat oil in a deep skillet on high heat. Add onion and garlic; cook and stir for 3 mins or until soft. Add chicken; cook and stir for 5 mins or until browned.
2. Add rice and tomato paste; cook and stir for 1 min or until coated in mixture. Stir in crumbled bouillon cubes and 2 cups water. Bring to a boil. Reduce heat to low; cover. Simmer gently for 10 mins or until rice is just tender.
3. Stir in tomatoes. Remove from heat. Let stand, covered, for 5 mins. Using a fork, fluff to separate rice. Stir in chopped basil. Season to taste. Sprinkle with basil leaves. Serve with baby spinach.

vegetable, onion, clove garlic, chicken thighs, longgrain white rice, tomato, chicken bouillon cubes, tomatoes, basil, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/33468 (may not work)