25 g / 1 oz low fat spread
225 g / 8 oz skinless chicken, cut into small bite sizes
1 green pepper, de-seeded and finely chopped
1 small onion finely chopped
1 clove garlic, crushed
herbs to season
700 ml / 1 3/4 pt chicken stock
275 g / 10 oz long grain brown rice
1 tablespoon lemon juice
275 g / 10 oz mushrooms, sliced
tomato slices to garnish
1- Melt the low fat spread in a large pan and add the chicken, pepper, onion, garlic and seasoning. Cook for 5 minutes. Add the stock, rice and lemon juice continue cooking with the lid on over a medium heat for 20 minutes.
2- Add the sliced mushrooms and cook for a further 5 minutes. Serve garnished with slices of tomato and a mixed green salad.
photo credit goes to = www.powerofmushrooms.com.au