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When you cook rice, chicken and vegies in a spice-infused stock in one pot, your reward is maximum flavour with minimal clean-up.
Cooking Time: 15 minutes
Serves 4
1 tbs peanut oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
600g chicken breast fillets, coarsely chopped
300g (1 1/2 cups) basmati rice
750ml (3 cups) chicken stock
1 large red capsicum, halved, deseeded, coarsely chopped
100g baby spinach leaves
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1st Keep
 jenellebaur
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