
Steam or roast the pumpkin pieces until tender. Set aside. While the pumpkin is cooking, fry or BBQ chicken pieces until cooked, set aside.
Place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
Heat oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes. Add rice and stir to coat with oil.
Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, parmesan, chicken and roasted pumpkin. Serve with parmesan and pepper.
This salad is super easy and tastes delicious. Perfect as a side salad, lunch...
Simple and delicious. A quick easy meal for your mid week creations. Find...
Add some tropical flavours with this super easy salad. Delicious and perfect with chicken,...